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Bring a pot of water to a low boil. Add 2 teaspoons of salt and the broccoli. Cook for 6 to 7 minutes. With a slotted spoon, remove the broccoli and set aside on a plate. Do not discard the broccoli water. You will use it to cook the pasta.
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In a large pan or casserole dish, add the oil and garlic. Cook for 1 minute on low-medium heat.
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Add the broccoli, along with the 1/2 teaspoon salt, onion powder, pepper, and red chili flakes. Cook for about 2 minutes.
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Pour in 1 cup of the broccoli water, and cook for about 7 to 8 minutes. Set aside until the pasta in done and ready to be incorporated with the broccoli.
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In the meantime, bring the broccoli water back to a boil. Add the cavatelli pasta to the broccoli water and cook according to the manufacturer's directions. The pasta will float to the top when it is done.
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Before draining the pasta, reserve one cup of the starchy pasta water.
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Transfer the cavatelli to the broccoli pan. Pour in 1/2 cup of the pasta water. Use the rest only if the finished dish look dry.
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Stir in the the mascarpone cheese. This will give the pasta an extra creaminess.
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Lastly, stir in, and top with the Pecorino Romano and Parmesan.