Conchiglie with Broccoli

There aren't many food rules that I abide to and there are a few that I take great pleasure in breaking.  My favourite "rule break" is putting the wrong sauce with the wrong pasta shape.  The idea of having multiple packets of pasta on the go at the same time just in case I fancied a creamy sauce rather than a tomato sauce one night is baffling.  I am, however, willing to try new recipes when they present themselves.

In the interest of not cutting my nose off to spite my face, I try to buy a different pasta shape whenever I run out.  This time I have ended up with Conchiglie, or shells depending on how poncey you choose to be.  I received The Geometry of Pasta book last Christmas, which is an encyclopaedia of which sauce to cook for which pasta.  I duly turned to it to see what it recommended.

I was expecting a snail ragu, or a chunky sauce that would catch in the pasta, so imagine my surprise when the book suggested a simple sauce of romanesco broccoli.  We didn't have a romanesco but we did have a standard broccoli so we substituted that instead.  You can find the full recipe here.