(4 servings)
6 cups broccoli flowerets and sliced stems
6 tablespoons olive oil
2 teaspoons finely chopped garlic
1/4 teaspoon hot red pepper flakes
1/3 cup chicken stock
Salt and freshly ground pepper to taste
1 pound fusilli, cooked and drained
Cook broccoli in boiling water for about 3 minutes. It should remain slightly crisp. Drain broccoli and run under cold water to stop the cooking.
Heat the oil in a skillet and add the garlic. Cook briefly and add the broccoli. Toss to heat through. Add the red pepper flakes, stock, salt and pepper and bring to the boil.
Toss the fussili with the hot sauce.