with garlic, red pepper and grated cheese
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Created and Photographed by: Sabrina Russo
Bring a large pot of water to a boil. Cut broccoli in large florets. Add to boiling water. Cook 5-7 minutes, until tender.
Allow cooked broccoli to cool slightly. Chop into 1/2 inch or smaller pieces. Smaller pieces help turn this into a sauce.
Bring water used to cook broccoli back to a boil. Season generously with salt. Add rigatoni pasta and cook until al dente. Drain.
Heat minced garlic and red pepper flakes in a pan with olive oil. Add broccoli. Season with salt and pepper. Add pasta water.
Add cooked pasta to the pan. Toss to combine. Take pan off the heat. Quickly stir in grated pecorino romano cheese.
Add cooked pasta to the pan. Toss to combine. Take pan off the heat. Quickly stir in grated pecorino romano cheese.