Master Instructions1. Bring several quarts of water to boil in large saucepan. Separate broccoli florets from central stalk; discard stalk and break florets into bite-sized pieces (see figures 15 through 17). There should be about 6 cups of florets. Add salt (to taste) and broccoli to boiling water. Cook until crisp-tender, 2 to 3 minutes. Drain and set broccoli aside.
2. Heat oil, garlic, and anchovies in medium sauté pan over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in hot red pepper flakes and then broccoli. Cook, stirring often, until broccoli is heated through, about 2 minutes. Adjust seasonings. Reserve 1/4 cup pasta cooking water and use as needed to moisten sauce.
VARIATIONS:
Broccoli Rabe, Garlic, Raisin, and Pine Nut Sauce
Replace broccoli with 6 cups broccoli rabe cut into 1-inch pieces and cook until tender, 1 to 2 minutes. Omit anchovies. Add 1/4 cup yellow or dark raisins and 2 tablespoons pine nuts along with hot red pepper flakes and cook for 30 seconds before adding blanched broccoli rabe.
Cauliflower, Onion, and Bacon Sauce
Replace broccoli with 6 cups cauliflower florets and cook until crisp-tender, 3 to 4 minutes. Omit anchovies and hot red pepper flakes. Instead, cook 4 ounces pancetta or bacon cut into 1/2-inch dice in sauté pan over medium heat until crisp, about 7 minutes. Remove pancetta or bacon with slotted spoon, add enough oil to equal 1/3 cup total fat. Sauté 1 medium onion, minced, in fat until golden, about 6 minutes, adding garlic during last minute. Add blanched cauliflower and pancetta or bacon and cook until heated through. Add 1/4 cup minced fresh parsley and season sparingly with salt.