I used to go nuts for this as a kid, and I still love it to this day!
I have tweaked it slightly, by adding in a few sun-dried tomatoes.
Ingredients
2 x Broccoli Heads (florets), chopped small and washed
3 Tablespoons of oil
3 tablespoons of butter
3 garlic gloves, diced small or minced
1 teaspoon of dried chili or one fresh red chili seeds removed and diced
1 tablespoon of powdered chicken stock
8 Sun-dried tomatoes diced small
5 cups of water
1 Packet Rigatoni pasta (or pasta of your choice)
Parmesan Cheese
Potato masher
In a large pot, heat oil and butter.
Brown garlic, add chilli flakes - cook until soft
Add sun-dried tomatoes, stir in the oil for about 30 seconds, then add broccoli.
Season with salt and pepper.
Sprinkle over chicken stock, pour the water over the broccoli, and simmer on low.
Once the broccoli starts to soften mash with the potato masher to break up the broccoli into smaller pieces.
Lower heat and reduce until it thickens.
Cook pasta by following packet instructions.
Once pasta is cooked pour over the sauce and before serving sprinkle with some Parmesan cheese. It truly is delish!
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