Pasta with Cheesy Paprika Broccoli

Prep Time:
15 minutes

Cook Time:
20 minutes

Serves:
4-6

Whenever my daughter comes home I make her cheesesteak using our Etto Mac n Cheese sauce. Give it a try. With the leftover cheese sauce I made this pasta dish combining broccoli (from the Tally box), cheese, paprika, topped with crispy pancetta and some parmesan. Give this one a go. It's very easy and delizioso.

Pasta with Cheesy Paprika Broccoli

Ingredients

1 head of broccoli
1 tub Etto Mac and Cheese sauce
1/4 cup room temp milk
Paprika
salt to taste and for pasta water
1TB sweet
1TB garlic powder
2 TB olive oil (or enough to coat the pan)
1/4 lb pancetta (optional, but so good)
1 lb dried Etto pasta (Mezzi Rigatoni recommended, but use your fave)
¼ cup grated Parmesan or Pecorino Romano cheese, plus more for serving

Mezzi Rigatoni pasta box

Preparation

Break the broccoli down into small pieces like 1/2 inch each. dice the stalks into even smaller chunks.
Put the broccoli in a bowl and mix with the paprika, garlic powder, 1 TB olive oil and salt to taste. Cook the diced pancetta in a toaster oven at 325 for about 15 minutes or done to the desired level. Be careful - it can go from perfectly done to overcooked easily - so check it frequently.
Add the broccoli to a large pan or wok with the other TB of olive oil and begin roasting with medium heat
In a pot of salted boiling water, cook pasta until just shy of al dente according to package directions.
Add the milk to the pan or wok and deglaze scraping all the brown bits. Add the pasta and the cheese sauce and mix well. Top with crispy pancetta and a bit of parmesan. Buon Appetito!