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Broccoli Pasta with Tomato White Wine Sauce 
 
Mar. 8, 2013 8:04 am 
Updated: Mar. 9, 2013 5:58 pm

Ease of Preparation: 3 stars

Cost: 3 stars

I was really looking forward to making this dish. Pasta dishes are one of my favorite things. So, I carefully selected the wine and broccoli. I chose to use regular broccoli, because we do not have broccoli rabe in our local grocery store. It also didn’t have fusilli. I had no idea what fusilli was, so I went with penne.

The recipe started out easy enough. Blanch some broccoli and cook pasta, but that is where it ended for me. I started the oil and garlic mixture on medium, but by the time I got all of my ingredients in there, the garlic had burnt. 

After the pans were cleaned of their chunky brown bits, I started over. This time I turned the heat down, managed my time better and was able to follow the instructions.

Like the tomato soup, there was a distinct flavor of canned tomatoes. It seemed to overpower the dish. As we were drinking the wine with the meal, we realized that it was very sweet and bland for a Riesling. That is probably why it didn’t stand out more.

Even my husband gave this dish 3 stars, which never happens. My oldest managed to eat the pasta out of it while the youngest almost cleaned his plate. I was hungry for seconds, but couldn’t finish them. I simply didn’t like it, and the more I ate of it the worse it got.

Although I’m sure it was simply my preparation of the dish that was lacking, I don’t think that I will be making this again. I also may steer clear of canned tomatoes in the future if I don’t think that the rest of the flavors can stand up to them.

Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce
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Comments
Mar. 8, 2013 8:50 pm
Adding a little sugar to canned tomatoes or canned tomato sauces, including spaghetti sauce, marinara, etc., will usually make it taste less like the can.
 
Mar. 8, 2013 9:33 pm
Thank you very much for such a helpful tip. I will have to keep this in mind.
 
AZ93 
Mar. 9, 2013 6:24 am
I'm betting you will find the more you cook at home, the less you will like canned stuff. Happened to me. I still use some canned, but can taste it too. Congrats, your taste buds are shifting!! A tip on garlic. It cooks very very quickly. As soon as you can smell it, it's done. About 30 seconds. After that it just gets bitter.
 
Mar. 9, 2013 2:18 pm
That's a great little tidbit that I will have to remember.
 
Mar. 9, 2013 5:58 pm
I agree with AZ93 - I have become a bit of snob when it comes to canned anything. Especially when I figured out I can make a lot of things myself easier then I thought. With tomoatoes I have to steer clear of the off brands as I think they taste like tin. I try to get them with no salt, sugar, etc added. Keep at it - there are no failures, only learning experiences! (at least that's what I tell my family) :)
 
 
 
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hehouston

Member Since
Feb. 2013

Cooking Level
Beginning

Cooking Interests
Asian, Mexican, Italian, Southern, Mediterranean

Hobbies
Walking, Reading Books, Music, Painting/Drawing

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About Me
I'm a domestically challenged stay-at-home mom with two small boys and a wonderful husband. I have attempted to cook periodically, but was never very good at it. I am now into it with determination to make it work.
My favorite things to cook
Veggies, Fish, and Pasta
My favorite family cooking traditions
Chicken Stroganoff
My cooking triumphs
It's still too early to have many triumphs, but I have been doing okay with was I've tried.
My cooking tragedies
Pasta with broccoli, tomato, and white wine sauce; roasted carrots
 
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