I LOVE..."CAVATELLI AND BROCCOLI"

I simply love Cavatelli and Broccolli....Be sure to buy a good quality frozen brand of Cavatelli, or you can make your own (recipe is in my cookbook)......Also, freshly grated Pecorino Romano or Reggiano Parmensan is best used in this recipe..

1 HEAD FRESH BROCOLLI (TOUGH STEMS REMOVED) CHOPPED
OR SOMETIMES I HAVE USED FROZEN FLORETS OR CHOPPED BROCCOLI
1 OZ. OLIVE OIL
3-4 GARLIC CLOVES, CHOPPED (YOU CAN LEAVE SOME IN LARGER PIECES AND
THEN REMOVE THEM IF YOU DON'T LIKE BITING
INTO ALL OF THE GARLIC)
2 CUPS CHICKEN BROTH
1 LB. FROZEN OR HOMEMADE CAVATELLI
5 TABLESPOONS BUTTER
SALT AND PEPPER TO TASTE
A PINCH OF RED PEPPER FLAKES (OPTIONAL)
GRATED CHEESE TO TASTE...(I LIKE LOTS)

( I HAVE MADE THIS WITH SOME GOOD ITALIAN SAUSAGE, COOKED WITH CASING REMOVED, AND THEN TOSSED IN WITH THE BROCOLLI & CAVATELLI......THE SEASONINGS IN THE ITALIAN SAUSAGE GIVES THIS DISH A LOT OF FLAVOR - BUT THIS WOULD BE ANOTHER OPTION)

IN A SKILLET, SAUTE' THE GARLIC AND OIL....JUST BEFORE IT STARTS TO TURN GOLDEN BROWN (BE SURE NOT TO BURN THE GARLIC AND OIL), ADD THE CHOPPED BROCOLLI AND STIR UNTIL IT IS AL DENTE....ADD THE CHICKEN BROTH TO COVER THE BROCOLLI AND COOK ON A LOW HEAT UNTIL TENDER...
IN ANOTHER POT....COOK THE CAVATELLI ACCORDING TO PKG. DIRECTIONS, BUT ONLY UNTIL YOUR DESIRED DONENESS.......DRAIN AND PLACE IN A FLAT LONG PLATE, OR IN YOUR PASTA BOWL........PLACE THE BUTTER ON CAVATELLI AND FOLD IN......NOW POUR THE BROCCOLI MIXTURE (AND BROWNED COOKED ITALIAN SAUSAGE) OVER THE THE CAVATELLI...SEASON WITH SALT AND PEPPER AND THEN TOP WITH A GENEROUS AMOUNT OF CHEESE........SERVE HOT!!!!! BON APPETITE!