Good Eatin' Italian Broccoli Rigatoni

• 8 tablespoons of olive oil
• 2 tablespoons of butter
• 4 garlic cloves, peeled and minced
• 1 bunch of broccoli, chopped into bite sized pieces
• 2 cups of chicken broth
• 1/2 cup fresh basil, coarsely chopped
• 1/8 teaspoon of hot red pepper flakes
• 1 lb. rigatoni (fusilli pasta may be substituted for the rigatoni)
• 1/4 cup fresh parsley, chopped or more to taste
• Freshly ground pepper to taste
• Freshly grated Parmesan or Romano cheese to taste (about 1/4 cup or more)

1. Cook the rigatoni al dente (10 or 11 minutes), then drain and set aside.
2. In a large skillet, heat oil and butter; stir in the red pepper flakes and cook for 1 to 2 minutes.
3. Add the garlic and gently brown for about 30 seconds to one minute. Add broccoli and stir gently. Add chicken broth, cover, bring to boil, lower heat and simmer until broccoli is al dente (do NOT overcook).
4. Add the basil and the hot rigatoni to skillet; mix thoroughly. Place in heated serving dish; top with parsley, pepper, and cheese. Serve with tossed green salad.

olive oil, butter, garlic, broccoli, chicken broth, fresh basil, rigatoni, fresh parsley, freshly ground pepper, parmesan

Taken from www.epicurious.com/recipes/member/views/good-eatin-italian-broccoli-rigatoni-50166842 (may not work)