Penne with Broccoli

Don't expect crispy bright green broccoli in this delicious sauce. Herta Werdurmen slowly sautées broccoli with olive oil and garlic until it turns into a soft, flavorful pasta filling.
Wash the broccoli, trim and remove the stalks. Coarsely chop the tops and stems. In a 5-to 6-quart skillet over medium heat, stir the olive oil and garlic frequently until the garlic sizzles, then add the broccoli, chili flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water. Cover and cook, stirring occasionally, until the broccoli is very soft and easy to mash with a fork, 20 to 25 minutes. Add 1/4 cup of water to the pan if the broccoli is likely to burn.Meanwhile, in a 5-to 6-quart saucepan over high heat, bring 4 liters of water to a boil; add the penne and cook until tender to taste, 10 to 12 minutes. Drain and return to the pan.Add the broccoli mixture to the pasta along with the cheese. Add salt and pepper to taste.