• 300g / 10 ½ oz orecchiette pasta

  • 400g / 14 oz purple sprouting broccoli

  • 1 garlic clove

  • 3 dried chillies

  • 50g/ 2 oz parmesan

  • 2 tsp extra virgin olive oil

  • 100g / 3 ½ oz pancetta


  • 1.

    Cut the broccoli into small florets and the pancetta into matchsticks.

  • 2.

    Peel and finely slice the garlic, and crumble the dried chilli.

  • 3.

    Cook the broccoli in boiling salted water until soft.

  • 4.

    In a thick-bottomed pan, heat the olive oil, add the pancetta and garlic, and cook until soft, but not crisp.

  • 5.

    Add the broccoli and chilli, and season.

  • 6.

    Stir over a gentle heat for a few minutes.

  • 7.

    Meanwhile cook the orecchiette in boiling salted water until al dente.

  • 8.

    Drain the orecchiette pasta and mix well with broccoli and serve with parmesan.

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