The combination of salty water and salty Parmesan puts this pasta at risk of becoming oversalted. If that happens, throw in a knob of unsalted butter at the end to mellow it and add a smooth finish.
Recipe information
Yield
4 Servings
Ingredients
¼
3
5
½
2
12
1½
Need to make a substitution?
Preparation
Step 1
Bring 6 quarts water to a boil in a large pot; season with salt. The water should taste like ocean water, so keep adding salt until it tastes very, very saline (you should use around ¼ cup).
Step 2
Meanwhile, heat ¼ cup oil in a large skillet over medium. Add shallots, garlic, and ½ tsp. red pepper flakes; season lightly with salt. Cook, stirring occasionally, until shallots are translucent, about 4 minutes. Remove from heat and set aside.
Step 3
Remove florets from broccolini and cut into bite-size pieces. Slice stems into ½" pieces. Add to boiling water. Cook 1 minute, then, using a spider or slotted spoon, transfer to reserved skillet.
Step 4
Return water in pot to a boil and cook tubetti, stirring occasionally, until very al dente, 7–9 minutes. Drain, reserving ¾ cup pasta cooking liquid. Add pasta and pasta cooking liquid to skillet, tossing to combine. Cook over medium-high heat, gradually adding 1½ oz. Parmesan and tossing often, until pasta is al dente and liquid has reduced to form a thick, glossy sauce, about 4 minutes. Taste and season with more salt if needed.
Step 5
To serve, squeeze lemon wedges over pasta, drizzle with oil, and top with more grated Parmesan and red pepper flakes.