If you've got to eat your broccoli, this is a great way to do it. A beautiful side dish of broccoli and angel hair pasta with red pepper flakes is so delicious and so aromatic.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl.

  • Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.

  • Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.

  • Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot.

  • Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.

  • Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

599 calories; 25.3 g total fat; 38 mg cholesterol; 1053 mg sodium. 76.5 g carbohydrates; 21.6 g protein; Full Nutrition

Reviews (149)

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Most helpful positive review

Rating: 5 stars
Seriously delicious! I had mushrooms that needed to be used up and added them with the butter and olive oil. Farfalle pasta worked well as an alternative to Angel Hair. Would not change a thing! Read More

Most helpful critical review

Rating: 1 stars
I don't know where I went wrong on this recipe but it wasn't very good. Read More
197 Ratings
  • 5 star values: 135
  • 4 star values: 40
  • 3 star values: 20
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
Seriously delicious! I had mushrooms that needed to be used up and added them with the butter and olive oil. Farfalle pasta worked well as an alternative to Angel Hair. Would not change a thing! Read More
Rating: 4 stars
this recipe is very good and very similar to the one done at my mother's home in Sicily. Only difference we cook the pasta in the same water the broccoli have been cooked in to give it extra flavor and stir fry some sun dried tomatoes and/or a few anchovies fillets with the garlic. We usually don't top it with parmesan but with roasted breadcrumbs. Read More
Rating: 5 stars
This is a great recipe that I grew up eating and still make it often just last week as a matter of fact! I prefer to use Spaghetti Rigati or Thin Spaghetti. I usually just eyeball the recipe but Chef John's measurements are spot on. I do add some freshly ground black pepper and sometimes I change it up by adding caramelized onion. Last week I added the onion and also bacon that I chopped finely and crisped and sauteed the onion garlic and stems using a bit of the bacon grease along with the oil and butter. That was a tasty variation. Another variation that I have made one that might not appeal to everyone is to cook the florets until they are very soft and mashing the broccoli/garlic and onions into the stock leaving some of the broccoli in small chunks. This method makes it more of a sauce that will cling to the pasta. Alternately you can also set aside some florets to cook tender crisp so that you have the best of both worlds! For Chrissy yes you can use frozen broccoli but the cooking time will have to be adjusted. I would let the broccoli thaw first and then proceed with the recipe. Hope this helps! Read More
Rating: 5 stars
Delicious! I added a few meatballs on top to make this a main dish. Also added a squeeze of lemon at the end. Be sure to undercook your broccoli and your pasta. They will both finish cooking in the pot at the end. If it seems too runny place on stovetop for another minute until broth cooks off. Read More
Rating: 5 stars
Loved this recipe! I had some leftover chicken that I sliced thinly and added long enough before serving to heat through. I also toasted some pine nuts and added before serving. I used to go to a restaurant that served a similar dish and have been trying ever since to recreate it. This recipe beats the original. Thanks for a great recipe Read More
Rating: 5 stars
Delicious!!!! I added some sautéed prawns to the mix. My family loved it! Read More
Rating: 5 stars
Chef John You always come through! I had a couple of boneless chicken breasts I wanted to use so I cut them in medallions dusted them in some flour and then sautéed them with the garlic. It helped to make a thicker sauce. I also sautéed mushrooms and threw them in with the pasta chicken and broccoli. It was a wonderful meal! Thank You! Read More
Rating: 5 stars
Absolutely delicious. Easy to make! We served this with some fresh fruit on the side & it was a perfect dinner. Read More
Rating: 5 stars
In a word...yum! I am a vegetarian so I opted for vegetable broth instead of chicken stock. Otherwise I stayed true to the recipe. Next time I will add mushrooms but the final product is just as good as a similar recipe from my favorite restaurants! I am thrilled and my family was just as excited with this new recipe as I was! Read More