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Guiseppe's Real Italian Pasta With Pork and Broccoli

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“I learned to cook this dish from a visiting Italian artist and it is just wonderful. He used about triple the amount of olive oil I can bring myself to pour in, but either way is delightful. All of the amounts here are estimates - just use what looks right or suits your crowd.”
READY IN:
30mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Turn on some music and pour yourself a glass of wine.
  2. In a large saucepan, heat one tablespoon olive oil and cook the pork.
  3. Finely chop up the stem of the broccoli and add to the pork, turn heat down to medium-low.
  4. Cook the pasta in another pot.
  5. Chop the broccoli florets into bite-size pieces.
  6. When the pasta is about done (or earlier if you like more tender veggies), add the florets. You could also steam the florets above the pasta on a rack set over the pot.
  7. Drain the pasta/broccoli when both are done. Add to the pork saucepan.
  8. Liberally add olive oil and heat until everything is hot and well combined.
  9. Grate Parmesan on top.
  10. Enjoy!

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