Rigatoni with Broccolini and Sun-Dried Tomatoes

1 bunch broccolini, cut into 1" pieces
2 TBSP sun-dried tomatoes, chopped
3 cloves garlic, chopped
1 tsp crushed red pepper (optional)
1/2 pound fresh mozzarella, cut in to 1/2" cubes
1/2 bag dried rigatoni pasta
olive oil
salt & pepper to taste

Cook pasta in large pot in very salty water. (Salt=flavor people!)

Add olive oil to large saute pan, when hot, add broccolini and saute for 5 minutes. Add garlic, crushed red pepper and sun-dried tomatoes, continue to saute for another 5 minutes. Add salt and pepper to taste. When pasta is al dente, drain and add to pan with broccolini. Add mozzarella and toss all ingredients together.

Notes:
If you can't find broccolini, you could certainly substitute regular broccoli. If you use a whole head of broccoli, you may want to double the other ingredients.

I like my cooked broccoli and broccolini to be a little crunchy. You may want to cook this a little more.

This reheats very well. It should give about 4 servings for me.

Don't add your garlic, crushed red pepper or sun-dried tomatoes to the oil before the broccolini or they will burn.

I used oil cured sun-dried toms here and added a little of the oil to the pan for cooking. You could use any kind of sun-dried toms here.

I love rigatoni pasta because I think you get a lot of bang for your buck. It's a big pasta, which means I can eat a little less and be satisfied.

The Italian school of thought on cooking pasta is that it should be boiled in water that tastes like the sea. That's a bit much for me, but pasta does typically need a lot of salt to taste like anything.