Recipe: Mostaccioli and Broccoli Skillet

MOSTACCIOLI AND BROCCOLI SKILLET

1 lb. fresh broccoli, cut into 2-inch pieces
3 tbsp. olive oil
2 cloves garlic, finely sliced
1/2 dried chili pepper
3 tbsp. marinara sauce
2 tbsp. dry sherry
1 lb. mostaccioli (smooth penne pasta)
1/2 cup (or more) grated Parmesan cheese
Ground cayenne pepper (optional, for serving)

Steam broccoli until al dente, about 10 minutes. Drain, reserving the water for later.

In a large skillet, heat oil and saute garlic and chili pepper until garlic is light brown.

Add broccoli and saute 5 minutes.

Add marinara sauce plus 1/2 cup of the broccoli cooking water. Add sherry. Bring to a boil; simmer several minutes.

Discard chili pepper. Salt taste. Take skillet off heat.

Cook according to package directions until al dente. Remove with pasta fork to the skillet and mix well with sauce over low heat. Add cheese. Serve immediately.

Additional grated cheese may sprinkled over individual servings or sprinkle a little cayenne pepper to spice it up even more.

Makes 4 servings
From: Recipelink.com
Source: Vintage newspaper recipe clipping, source unknown, not dated