Broccoli florets are sauteed with garlic, butter and olive oil, simmered in broth, then tossed with fresh basil and hot rigatoni. A sprinkle of Parmesan cheese is the perfect finish. Hint: don't overcook the garlic and broccoli!
A blanc de noirs, with its fruity, hint of vanilla flavor, is a great sparkling wine choice for this recipe. We also suggest using Lady or Gala apples.