Step 1

Bring a large pot of salted water (2 tablespoons per gallon) to boil.  Remove and discard the lower 1-2 inches of fibrous stems from the broccoli and break them into bite-size florets.  Add florets to boiling water and cook for 10 minutes until very tender.  Once tender, remove the cooked broccoli with a slotted spoon and set aside making sure to not drain the boiling water.

Step 2

Meanwhile, in a large pan over medium-low heat, saute the garlic in extra virgin olive oil.  Once the garlic turns golden (about 2-3 minutes) add the hot red pepper flakes and cook for another 30 seconds.

Step 3

Add the broccoli to the pan and continue to saute to further soften it.

Step 4

Cook the pasta in the same boiling water until 1 minute less than al dente.

Step 5

Add 1 cup of the pasta water to the pan to make the broccoli sauce and continue to cook at a low simmer.  For a creamier sauce, mash the broccoli with a wooden spoon against the side of the pan.

Step 6

Once the pasta reaches the almost al dente stage, add it to the pan and cook, stirring frequently, until the pasta reaches a perfect al dente.

Step 7

Remove the pan from the heat and add the pecorino. Toss or mix well to coat.

Step 8

Taste test the pasta and adjust salt and pepper if required.  If needed, add more reserved pasta water to achieve a loose consistency.  Serve with more pecorino, crushed red pepper, and a drizzle of your best extra virgin olive oil.  Enjoy!