A delightful pasta dish combining tender broccoli with a creamy garlic sauce, perfect for a comforting meal.
Prepare the broccoli by trimming and cutting it into bite-sized pieces.
Cut the broccoli into uniform pieces to ensure even cooking.
Bring a large pot of water to a boil, add salt, and cook the broccoli for 5 minutes. Remove the broccoli with a sieve, reserving the water.
Save the cooking water for boiling the pasta later.
Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes, cooking until the garlic is golden.
Stir constantly to prevent the garlic from burning.
Add the cooked broccoli to the skillet, season with a pinch of salt, and cook for 10 minutes, stirring occasionally.
Mash some of the broccoli with the back of a spoon for a creamier texture.
Bring the reserved water back to a boil, cook the rigatoni until al dente, and reserve a cup of the cooking water before draining.
Stir the pasta occasionally to prevent sticking.
Add the cooked rigatoni to the skillet with the broccoli mixture. Stir in the reserved pasta water and cream, cooking for 5 minutes.
Adjust the amount of reserved water to achieve your desired sauce consistency.
Sprinkle grated pecorino romano cheese over the pasta, toss to combine, and serve immediately.
Serve with additional cheese on the side for extra indulgence.
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