Rigatoni with broccoli and parmesan

This is a quick and easy lunch or dinner.  If you must have meat, you can add a few slices of crumbled bacon just before serving.

1 bunch fresh broccoli, cut into pieces
1/4 cup olive oil
2 Tbsp butter
4-6 cloves garlic, sliced
crushed red pepper flakes
sea salt
1/4 cup heavy cream
1/2 cup freshly grated parmesan
8 ounces rigatoni

Bring a pot of water to a boil, add some sea salt, and the broccoli.  Cook for 5 minutes.  Scoop out the broccoli and and reserve the cooking water.

Put oil and butter in a skillet, add the garlic and the pepper flakes, and cook until the garlic is just lightly golden.  Watch it carefully.  Add the broccoli and some sea salt to taste.  Cook on low heat, stirring occasionally, for about 10 minutes.
Bring the water back to a boil, add the rigatoni until the pasta is not quite al dente.  Reserve 1 cup of the cooking water.
Add the well drained rigatoni to the skillet, add the water and the cream, and cook for another 5 minutes, stirring frequently.
Sprinkle with the cheese, (add bacon, if desired), and serve.