Another recipe! :)

This is called broccolini and bucatina...and it's yummy!  I got this one from Rachael Ray's TV show. 

 You should DEF. try this!

Here are some suggestions though: 

I added chicken so that there was a protein with the dish.  I just put some extra virgin olive oil in a pan and then threw some chicken in there with pepper and thyme.  Then, later I sliced it into slivers and added it to the pasta.

Also, when adding the red pepper flakes, add with caution...it was pretty spicy.  Maybe use 1/2 of what she suggests, unless you like it hot!

Ingredients

Salt

1 pound broccolini or broccoli trimmed into 3 inch long, thin florets

1 pound bucatini pasta

1 cup pecorino Romano cheese, freshly shaved or grated

3 tablespoons EVOO – Extra Virgin Olive Oil

1 small Italian red chili or Fresno chili pepper, thinly sliced or substitute 1 teaspoon red pepper flakes

4 cloves garlic, very thinly sliced or grated

2 tablespoons fresh thyme, finely chopped

 

Preparation

Bring a large pot of water to a boil for pasta. When it comes to a full boil, salt the water and add broccolini or broccoli and par-boil about 3 minutes. Remove with a slotted kitchen utensil and cool in an ice water bath, then drain. Add pasta and cook to al dente.

Heads up: you will need a couple of ladles starchy cooking water just before draining pasta.

Place cheese in the bottom of a shallow serving bowl.

Meanwhile, heat EVOO, 3 turns of the pan, over medium heat and add chili pepper and garlic, sauté a couple of minutes. Then add thyme and stir, then add broccolini or broccoli and heat through. Add pasta and cheese and toss with a little starchy water to combine and coat pasta.

Garnish with additional grated cheese.

ENJOY!