Have you ever wanted to eat something that was easy and comforting? When I first discovered the base recipe (props to Michael Symon) from which I built this recipe, I did not have all the necessary ingredients to make it. But not to worry, I made it my own right off the bat. I think my husband prefers my version anyway so that is how I make it. I bet this would be amazing with almonds or even asparagus! So many possibilities. Try it and make up your own version.

1/2 lb angel hair pasta, roughly half the package
4 oz pancetta or Genoa salami, diced (any dried smoked meat works well)
3 tbsp olive oil
1 small head of broccoli
1/4 c pine nuts
3 cloves garlic, sliced thin
1 tsp red pepper flakes
1/4 c Parmesan cheese

Bring a large pot of water to a boil. Once boiling, add the pasta. Cook to al dente, usually a few minutes short of the cooking time shown on the package.

Meanwhile, over medium heat, add pancetta or whatever meat you are using to 2 tbsp of olive oil in a large skillet. Cook until browned, about 5 minutes. Add broccoli and pine nuts to the meat, tossing to combine. Season with salt and pepper.

Push the pancetta, broccoli and pine nuts to one side of the pan and add 1 tbsp of olive oil along with the garlic. Toast the garlic for 1 minute.

Add 1/4 c of the pasta cooking water to the pan to create a sauce. Add the cooked pasta to the pan, seasoning with the red pepper flakes. Toss well to coat. Top with Parmesan cheese.

Happy cooking!