Traditional Bigoli Bolognese


  • Crushed Red Pepper

  • Garlic

  • La Bella Rustica Passata 520g

  • Broccoli Crowns

  • Salami

  • Tomato Paste


  1. Preheat oven to 220C. Bring a large pot of salted water to a boil. Stack salami and cut into ¼-inch wide strips. Separate slices. Cut broccoli into small florets. Peel and finely chop 4 large cloves garlic. Grate Parmesan.

  2. Heat 2 tablespoons oil in a large skillet over medium-high. Add salami and cook, stirring occasionally, until lightly browned, and crisp, 4–6 minutes. Using a slotted spoon, transfer salami to a paper towel-lined plate.

  3. Add half the garlic and cook about 30 seconds. Add 3 tablespoons tomato paste and half the crushed red pepper (or more or less depending on heat preference), cook, stirring, until oil turns red, about 1 minute. Add passata, ½ cup water, ½ teaspoon salt, and 2 teaspoons sugar. Add half the fried salami; cook over medium until very thick, 6–8 minutes.

  4. Meanwhile, on a baking sheet, toss broccoli with 3 tablespoons oil and a pinch salt, 8–10 minutes. Sprinkle with reserved garlic and half the Parmesan; roast until broccoli is tender and cheese is crispy in spots, 6–8 minutes longer.

  5. Add pasta to boiling water and cook, stirring occasionally, until al dente, 8–10 minutes. Reserve 1 cup pasta water, then drain pasta.

  6. Add pasta to skillet along with reserved pasta water and cook, stirring, until pasta is nicely coated with sauce, 2–3 minutes. Season to taste with salt and pepper. Top with remaining Parmesan and crispy fried salami; serve broccoli alongside. Enjoy!