Creamy Cheesy Broccoli Pasta

Bring a large pot of water to a boil, salt it generously, and cook the pasta until al dente according to package directions. Reserve 1-2 cups of pasta water before draining.
8 oz short pasta
While the pasta is cooking, heat the olive oil in a large pan over medium heat and melt the butter in it.
1 tablespoon olive oil
1 tablespoon unsalted butter
Add the shallots and garlic and cook for 1-2 minutes until translucent.
1 medium shallot
2 large garlic cloves
Next, stir in the red chili flakes and chopped broccoli and cook for 5 minutes, until the broccoli is tender but hasn’t lost the vibrant green.
¼ teaspoon red chili flakes
1 lb broccoli florets
Stir in the heavy cream and simmer for 1-2 minutes, then add the grated cheddar and stir well until completely melted. Add some of the reserved pasta water as needed to make the sauce silky smooth.
1 cup heavy cream
6 oz sharp cheddar
Add the cooked pasta to the pan and toss everything together until the pasta is well coated in the sauce. If it looks too dry, add more of the reserved pasta water.
Season with salt and freshly ground black pepper to taste and serve immediately with some grated Parmesan on top if you like.
Salt and freshly ground black pepper to taste
Grated Parmesan