Spicy Broccoli Pasta

I love this dish. It's warm and soothing and comforting. The original recipe is courtesy of the Food Network's Sarah Moulton back when she had an engaging show called Cooking Live, rather than the tragic exercise in boredom she currently hosts.

You're first reaction is going to be "What? Browned broccoli? That'll taste burnt." Trust me--it won't. It will taste earthy, garlicky, spicy and delicious.


Spicy Broccoli Pasta
1 bunch of broccoli, trimmed into bite-sized pieces
4-6 cloves of garlic, chopped (adjust to taste)
1 box of chicken stock
1/2 tsp. red pepper flakes (adjust to taste)
2 Tbs. extra virgin olive oil
1 box angel hair pasta, cooked (note: I like to drain the pasta just before it is al dente because it will cook as the dish finishes)
3 Tbs. Parmesan cheese

In a large pan with a lid, heat the oil over medium high heat until it is ready to smoke but is not smoking. Add the broccoli and toss to coat in oil then leave it alone. Allow to cook 1-2 mins. until it is golden brown on the bottom. Stir, reduce the heat to medium low, cover and continue to cook until the broccoli is done to the tender-crisp doneness of your liking, stirring occasionally. Add the garlic and red pepper flakes and cook until the garlic is beginning to golden, approx 1 minute (do not overcook). Add the chicken stock, raise heat to medium high and bring to a simmer. Add the pasta and finish cooking until it is al dente. Stir in the cheese.

Modifications: The above recipe is the best, but if I'm in a hurry or don't have fresh broccoli on hand, I'll make the dish by sauteing the garlic and pepper flakes, adding the stock, cooking the pasta in the stock and throwing in some frozen broccoli at the end.