Broccolini And Bucatini - cooking recipe

Ingredients

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

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 of starchy cooking water just before draining pasta.
Meanwhile, heat olive oil over medium heat and add chili pepper and garlic, saute 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.