Broccolini And Bucatini

• 1 lb Broccolini or 1 lb broccoli, trimmed into 3 inch long thin florets
• 1 1 lb spaghetti or 1 lb fettuccine
• 1 cup pecorino romano cheese, freshly grated
• 3 tablespoons extra-virgin olive oil
• 1 small italian red chili (or substitute 1 t red pepper flakes) or 1 small fresno chili pepper, thinly sliced (or substitute 1 t red pepper flakes)
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme, finely chopped

1. Bring a large pot of water to a boil for pasta.
2. When it comes to a full boil, salt the water and add broccolini or broccoli and par-boil, about 3 minutes.
3. Remove with a slotted kitchen utensil and cool in an ice water bath, then drain.
4. Add pasta and cook to al dente.
5. Heads up: You will need a couple of ladles of starchy cooking water just before draining pasta.
6. Meanwhile, heat olive oil over medium heat and add chili pepper and garlic, saute a couple of minutes.
7. Then add thyme and stir, then add broccolini or broccoli and heat through.
8. Add pasta and cheese and toss with a little starchy water to combine and coat pasta.
9. Garnish with additional grated cheese.

broccoli, fettuccine, pecorino romano cheese, extravirgin olive oil, italian red chili, garlic, fresh thyme

Taken from www.food.com/recipe/broccolini-and-bucatini-427651 (may not work)