BROCCOLI with PENNE

1 - 1/2 pounds broccoli florets

1/4 cup olive oil

3 cloves garlic, peeled and minced

1/2 teaspoon hot chili flakes

about 1/2 teaspoon salt

about 1/4 teaspoon pepper

12 ounces dried penne pasta

1/3 cup grated pecorino romano cheese

Rinse broccoli, trim and discard stem ends. Coarsely chop tops and stem. In a 5 to 6 quart pan over medium heat, stir olive oil and garlic often until garlic sizzles, then stir in broccoli, chili flakes, salt and pepper and 1/2 cup water. cover and cook, stirring occasionally, until broccoli is very soft. Add 1/4 cup more water to pan if broccoli threatens to scorch.

Meanwhile, in a 5 to 6 quart pan over high heat, bring 4 quarts water to a boil; add penne and cook until tender to bite, 10 to 12 minutes. Drain and return to pan.

Stir broccoli mixture into pasta along with cheese. Add more salt and pepper to taste.

YIELDS: 4 to 6 servings

" RIGATONI with ITALIAN SAUSAGE "

2 tablespoons olive oil

1 pound mild or hot Italian Sausage

1 tablespoon minced fresh garlic

salt and pepper to taste

6 cups chopped fresh spinach

2 tablespoons chopped fresh basil

1 - 14 - 1/2 can diced tomatoes

16 ounces rigatoni pasta

Parmesan cheese

Heat 1 tablespoon olive oil in a large saute pan over medium heat.

Remove casting from sausage and cook, stirring until crumbled and lightly browned. Drain and set aside in a bowl.

Add remaining tablespoon olive oil, garlic salt and pepper the pan and cook until garlic just starts to brown.

Stir in spinach and basil and cook until spinach wilts slightly. Add tomatoes and simmer until spinach is cooked.

Add sausage and stir to combine.

Meanwhile, cook rigatoni according to package directions. Drain. Add to sauce and stir to combine well.

Garnish with Parmesan cheese.

Serves 4