2cupsdry rigatoni pasta, (or other small shape like penne)
2cupsheavy cream
1 1/2cupslow-sodium chicken broth
1/2teaspoonsalt, (and pepper to taste)
1/4teaspoon crushed red pepper
2cupsbroccoli florets
1/4cupgrated Parmesan cheese, (more for sprinkling on top)
Instructions
In a large saucepan, pot or Dutch oven, cook the bacon until crispy. Remove bacon from pan and drain on paper towels. Drain fat from the pot leaving about 1 tablespoon in the pot.
Add the garlic and sautee for about 30 seconds. Add the uncooked pasta, cream, chicken broth, salt (and pepper), and crushed red pepper. Stir. Bring to a boil then reduce to a simmer. Cover and cook for about 6 minutes making sure to stir once in a while and keep noodles covered in liquid.
Add the broccoli to the pot and cook another 5-7 minutes or until the broccoli is soft. Continue cooking until sauce is a little thicker. It will be thin and then thicken towards the end. Stir in the Parmesan and reserved bacon.
Serve immediately and top with additional Parmesan.