Ingredients: |
Ingredients: 1-1/2 pounds broccoli 2 tablespoons olive oil 1/4 cup butter 6 cloves garlic, minced 1 teaspoon red pepper flakes 3 cups chicken stock A little salt for taste 1 pound angel hair pasta 1/2 cup freshly shredded Parmigiano-Reggiano cheese, plus a little more for garnish 1 pinch red pepper flakes for garnish, tor taste
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Directions: |
Directions:- Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. - Chop remaining stems into small pieces and transfer stems to a separate bowl. - Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. - Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. - Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. - Add a little water or stock if mixture starts to dry out. - Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes. - Bring a large pot of salted water to a boil and stir in angel hair pasta. - Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. - Drain and transfer to a large pot. - Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. - Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes. - Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes. |