Rigate With Broccolini And Ricotta - cooking recipe

Ingredients

18 oz rigate pasta
9 oz broccolini, halved lengthwise
2 tbsp olive oil
3 cloves garlic, finely chopped
1 None bird's-eye chili, deseeded, sliced
7 oz ricotta

Preparation

Cook pasta in boiling salted water until al dente, adding broccolini for last 3-4 mins. Drain, reserving 1/4 cup cooking water. Return pasta, broccoli and cooking water to saucepan.
Meanwhile, heat oil in a small frying pan over medium heat. Cook garlic and chili for 1 min, or until fragrant. Add to pasta and season to taste. Toss over medium heat to combine then crumble in ricotta. Serve.