Broccoli Rigatoni

Anyone else notice that most of my recipes come from Billy? Ah well. This one does, too.

Start with a crown of broccoli and cut or pick the pieces apart to be bite sized (after rinsing, of course).

Boil water in a medium saucepan. Add the broccoli for about 4 minutes. Take the broccoli out of the water but leave the water boiling. Pat the broccoli dry with paper towels, and add about 1/3 of a box of rigatoni. Salt to taste.

In a pan, add a Tbsp or two of good olive oil. Then chop 4 cloves of garlic. The rigatoni takes about 10 minutes to be "done" so heat the broccoli and garlic after about 8 minutes. At minute 10, take 1/3 C. of the boiling water and add it to the pan with the broccoli. 

Strain the rigatoni and add it to the pan. Let it simmer and reduce in the water until all of the water is gone. Add a dash of kosher or sea salt, a bit of crushed red pepper, and some good parm (or mozz). 

The secret is to just undercook the broccoli and pasta so the former stays green and the latter stays al dente.