Curly Long Spaghetti with Broccolini, Chilli and Homemade Breadcrumbs

curly spaghetti with broccolini and chilli

I haven’t posted a pasta dish in a while so I thought it was about time. This is so delicious and easy to make, you can get it on your table in no time at all. It’s a little twist on regular broccoli and pasta because it uses broccolini.

Broccolini is nothing like regular broccoli or broccoli rabe it has a much sweeter taste and when cooked it has a nice tender bite to it, and in this dish I love how the long thin stalks get intertwined with the pasta.

ingredients for curly spaghetti with broccolini and chilli

You can use what ever long pasta you like but I happened to have a bag of fusilli lunghi in my pantry better known as long fusilli or curly spaghetti. I also used a nice fresh red chilli instead of flakes, it’s really not that hot if you remove the seeds. The other important ingredient is homemade breadcrumbs, larger in size, filled with flavor that will give the finished dish a nice tasty crunch on top.

curly spaghetti with broccolini and chilli

You boil your pasta first then at the last five minutes you throw your broccolini in with the pasta, scoop everything out and into a pan with olive oil, lemon zest, garlic and the chilli and cheese, but don’t throw out all of the pasta water, that’s key to creating your creamy sauce!

curly spaghetti with broccolini and chilli

This would be a great dish to whip up quickly and serve to guests that might be dropping by during the holiday.

curly spaghetti with broccolini and chilli

And I must admit it looks a little festive with the red and green going on, don’t you think?

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5.0 from 3 reviews
Curly Long Spaghetti with Broccolini, Chilli and Homemade Breadcrumbs
A quick and delicious pasta dish that showcases broccolini Adapted from AU
  • 1 lb. long spaghetti, preferably curly
  • 5 garlic cloves, chopped and 1 more for breadcrumbs
  • 2 bunches of broccolini, trimmed
  • 1 or 2 long red chilli, deseeded and sliced thin
  • zest of 2 lemons
  • 1 cup of grated romano or parmesan cheese
  • olive oil
  • breadcubes from a day old baguette, olive oil, 1 garlic clove smashed and fresh parsley
  1. For breadcrumbs, take a small baguette or half of a large one, cut into ¼ inch chunks, drizzle and toss it into olive olive add a small smashed garlic clove and a handful of chopped parsley and place on a rimmed baking sheet in a 375 degree oven until golden and crunchy.
  2. Cook pasta in a large pot with salted water, cook according to directions on package adding the broccolini for the final 1 minute of cooking time.
  3. Meanwhile drizzle olive oil all over the bottom of a large saute pan over medium heat. Add the 5 chopped garlic cloves, chilli and zest, stirring until fragrant, just a few minutes.
  4. I like to use a spider and scoop out the pasta and broccolini leaving the pasta water, but if you don't have a spider and want to drain the pasta and broccolini be sure to save at least two cups of the water.
  5. Toss it into the saute pan mixing everything together, add the grated cheese, maybe some more olive oil, black pepper and little by little add some of the pasta water until it loosens up and creates a little sauce.
  6. You might not use all the water, just add it little by little.
  7. Place on a platter or individual bowls and top with your homemade breadcrumbs and adding more cheese if you wish.


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  1. Festive indeed Marie – and you’re so right – fast and delicious to whip up when unexpected company drops by. I love the big crunchy bread crumb topping too. My kind of meal, all around.

  2. Yes, please, I could use a bowl right now. It is freezing cold outside and this would hit the spot!

  3. Oh Marie, I am so glad you posted this recipe. I just saw this pasta in an Italian market. I wanted to make something but was not sure what. Now I know. I love that little market. It is so stuffed with ingredients that you can barely make your way through the aisles and they will sell you one sausage or a hundred.

  4. This is possibly my favorite dinner, with anchovies, of course!
    Broccolini is the best. Better than broccoli and better than broccoli rabe. So sweet and delicious.
    My mouth is watering. 🙂

  5. I love brocolini and this is a wonderful way to make an entire meal with it, Marie! I am having my eye surgery thsi week so I’ll be offline for awhile–wishing you and your family and very Merry Christmas! xoxo

  6. Ever since I saw your photo of this dish on Instagram I’ve been anxiously waiting for it. I love the color of it and the texture and flavor combinations. I am putting a grocery list together and this is on the menu for the coming week. We have plenty of bread to make homemake breadcrumbs. I’ve never tried the curly pasta — I love making new dishes. Thank you Marie!!

  7. Marie,
    This looks amazing! It was inspired to use the curly noodles and red chilis. I can’t wait to try it. The photos are great too.

    Merry Christmas to you!