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1
Make the white sauce first with white sauce ingredients as follows: In a 1 qt saucepan, melt the butter over medium heat.
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2
Stir in the flour until blended.
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3
Add the milk and chicken stock all at once, stirring constantly, until the mixture thickens and bubbles.
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4
Cook, stirring for 2 minutes longer.
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5
Stir in the salt and pepper.
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6
Trim the stems from the broccoli and cut it into small florets.
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7
Fill a large bowl with ice water.
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8
In a large saucepan, bring 4 qts of salted water to a boil.
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9
Add the broccoli and boil for 2 minutes, just to bring up the color.
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10
Drain the broccoli and transfer to the bowl of ice wate to stop the cooking.
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11
Pour off any water remaining in the pot In the sam pot, bring 4 qts of fresh salted water to a boil.
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12
cook the rigatoni according to the package directions until al dente.
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13
Drain the pasta well and toss it with 1 Tbs olive oil, set aside To make the sauce, In a large skillet, heat the remaining oil over medium heat.
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14
Cook the garlic for 3-5 minutes until golden brown, being careful not to let it burn.
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15
Remove from the ehat.
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16
Add the white wine to the skillet, then stir in the chicken stock.
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17
Return the pan to the heat and whisk in the white sauce.
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18
Bring the mixture to a boil over medium high heat, stirring frequently.
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19
Reduce the heat to low and simmer for about 7 minutes, or until it is reduced by half Stir in the butter, salt and pepper.
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20
Add the broccoli, simmer the mixture for 1-2 minutes longer, or until the broccoli is heated through.
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21
Return the pasta to the pasta pot, add the broccoli sauce mixture and the Parmigiano-Reggiano, toss to coat well.
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22
Serve with extra Parmigiano-Reggiano alongside.
