Broccolini with Garlic and Red Chilli

Broccolini and chilli form a killer combination. This dish is a go-to when you want something easy and delicious. Usually I pair this with some form of grilled meat and call it dinner. As I write this, I’m realizing it would make a perfect side for a beautiful porchetta roast, especially along with some braised fennel. After biking to work all summer, I think my heart has finally recovered enough from my last pork belly escapade to try that out soon too.

This recipe works well with either broccolini or broccoli rabe. I prefer broccoli rabe, but some people find it to be too bitter.

You can also chop it up, then add it to some orecchiette with some grated parmesan and a healthy dose of olive oil for an exceptionally easy and delicious pasta dinner.


1 bunch broccolini or broccoli rabe (rapini)

2 cloves of garlic, sliced

1/2 tbsp dried red chilli flakes

3 tbsp olive oil

salt and pepper


  1. Set a saute pan to medium heat, then add the olive oil and garlic. Sauté for about 30 seconds, then add the broccolini. Continue to cook for 5 minutes, then add the red chilli flakes. Cook for another 2 minutes, then add salt and pepper and remove from heat. The broccolini should have a bit of crunch left to it, so don’t overcook!


3 thoughts on “Broccolini with Garlic and Red Chilli”

  1. Great side dish with lovely texture, flavor and color. For the orecchiette, don’t forget to add some of the pasta cooking water. In Puglia, where this pasta dish originates, sauteed breadcrumbs are used instead of parmigiano.


      1. Yes, they are. Orecchiette alle cime di rapa is a dish from Puglia, one of the poorest regions of Italy. You could include some minced anchovies with the breadcrumbs for additional flavor. Those breadcrumbs are also used a lot in Sicily. I have various recipes that use them on my blog. The simplest one (which isn’t on my blog yet) is pasta e mollica: pasta with breadcrumbs, garlic, anchovies, chilli pepper, and parsley.

        Liked by 1 person

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