Broccoli, Chilli & Ricotta Salata Pasta

with garlic and chilli

Using Knorr Tomato Soup


300g fusilli pasta, cooked

Olive oil

3 golden shallots, finely chopped

4 garlic cloves, crushed

2 small chilli peppers, finely chopped

1 Broccoli head, cut away from the thick stem

400g tomato passata

Fresh basil


50g ricotta salata, finely grated

1 sachet of Knorr Tomato Soup mixed in 1 litre of boiling water

100g block of Parmigiano cheese

Salt, for seasoning


Bring a large saucepan of salted water to the boil, place a colander on top and steam the broccoli for 2 minutes and set aside.

Meanwhile, heat the olive oil in a sauté pan over medium heat, add shallots, chili and garlic, stir occasionally until tender. Add the broccoli and a pinch of oregano, stir until the broccoli starts to soften. Mix the Knorr Tomato Soup mixture together with the tomato passata to intensify the tomato flavour and add to the pan. Bring to the boil, grate a handful of Parmigiano cheese and add to pan. Add the cooked pasta and toss, finishing with ricotta salata, olive oil and chopped basil.

Cooking tips

When cooking meat, use high heat to develop flavour and low heat to preserve moisture.

Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.

Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.