Reviewed: Apr. 13, 2008

Great flavor, with a little zip! I added the red pepper flakes to the oil when adding the garlic (rather than at the end), using only 1/2 tsp., and also added italian seasoning, basil, chicken seasoning, salt and pepper to the oil. I'll definately make it again! FYI - 1 1/2 c. dry pasta is about 3 cups.

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Reviewer:

Robyn

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Vancouver, Washington, USA

Reviewed: Feb. 7, 2008

This came out good, very simple and easy. I did add some heavily salted water from the pasta as suggested and more olive oil at the end, the salt definitely helps perk things up. I will make it again when I'm in a quick pinch for dinner.

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Reviewer:

ELLENEJ22

Reviewed: Jan. 28, 2008

I agree with the other reviewers about the lack of flavor and the need for salt. I've modified this recipe by using chicken broth instead. I also heavily season the broth with fresh garlic, crushed red pepper, and black pepper. Then I blanch the broccoli (I've also used broccoli rabe; it adds a whole new depth of flavor) in the broth, followed by cooking the cavatelli in the same broth... this seems to flavor each component nicely.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Dec. 26, 2007

I love this recipe! IT's so simple and easy. I prefer to use butter in place of the olive oil though, using just a little olive oil is needed though so that the butter doesn't burn.

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Reviewer:

PUNKINLVR

Cooking Level: Beginning

Living In: San Diego, California, USA

Reviewed: May 29, 2007

I wanted to like this... but... it was blah. It lacked all the flavor and dimension that it takes when you add sausage. I won't be making again - there's better recipes for this dish, which is one of my favorites.

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Reviewer:

Sarah B

Cooking Level: Intermediate

Home Town: Mckinney, Texas, USA

Reviewed: May 22, 2007

Very healthy. If I make this again, I won't follow the steps here. I'll just cook up some garlic and red pepper in olive oil, and toss it with cooked pasta that I've thrown broccoli into for the last 3-4 minutes of the pasta's recommended cooking time. Adding some spices, or cooking the pasta and broccoli with chicken stock may add some flavor.

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Reviewer:

KIMBERLY KAY

Reviewed: Apr. 19, 2007

i made this last night - very tasty! the red pepper flakes really gave it a nice kick.

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Reviewer:

MARIACOZ

Reviewed: Apr. 7, 2007

Love this recipe . Tastes just like local places here in NJ , I add a bit more pepper cause we like it spicy.

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Reviewer:

JEZZI16

Reviewed: Mar. 16, 2007

This is delicious. I ended up stir frying the broccoli because I wasn't paying attention and prepared it how I thought the directions would say. Reading is fundamental!

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Reviewer:

BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

Reviewed: Jan. 31, 2007

This is a very good dish if you make it the right way. I think other members have commented on this, but i'll reiterate. You have to put (depending on how much you make, I usually make it with 2 bags of cavatellis) about a regular coffee mug size amount of the salted pasta water into the broccoli pan, then drain the pasta, then put the pasta into the pan with the broccoli and let it cook for a few more minutes. I guarantee this will make it taste a whole lot better, since when the cavatelli's cook in the broccoli for a bit they soak up the flavor. Hope this helps!

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