"Love and Broccoli" from Chef Jaime

Love and Broccoli

1 Medium  head of Broccoli  (cut into small bite size pieces)
1 white Onion (chopped)
4 cloves of Garlic (smashed)
1 pinch crushed Red Chile Flake
1/4 cup Extra Virgin Olive Oil
6 cups Chicken Stock
1/2 cup Parmigiana Cheese (Grated)
1 Lb Rigatoni Pasta (Cooked)
Salt and pepper to your taste.


Sauté your Onion, Garlic and Chile flake in your olive oil until translucent and starts to be some Golden.

Add your chopped Broccoli and give it stir and cook about two minutes (better with a lid on)

Add your Chicken stock and bring it to a boil then back down to a simmer only for about two minutes. (You don’t want your Broccoli to get mushy)

Add your Cooked Pasta and Parmigiana cheese and let it sit for a few minutes before you serve.

This is a peasant style Italian pasta dish that is so cost effective and easy to achieve. It’s for sure a family favorite that even makes for great left overs.

I suggest serving along side some roasted chicken or fish. But also can be the star of your dinner on its own.

You can also add shrimp to the dish at the point when the Chicken stock comes to the boil. It’s fabulous with shrimp.

Chef Jaime