Penne alla Rusticana

Like so many pasta recipes, this one came together super fast. This isn't low-fat, by any means, but once in a while a cream sauce is such a tasty indulgence. I followed the recipe with only two adaptions. One, I doubled the garlic. Second, I didn't have Gorgonzola on hand so I used a quality Parmesan cheese...that I actually added in the last minute of cooking the sauce. Instead of cooking my broccoli separately, and rinsing it with cold water, I simply added it to the cooked pasta for the last 2 minutes. The broccoli stayed a beautiful green, and was perfectly cooked as the way we eat our pasta-- al dente. The men in my family scarfed two helpings, each. I loved the additional garlic.