- Orecchiette 16 ounces
- Broccoli 1 pound
- Pancetta 4 ounces
- Garlic clove 1
- Dried chiles 3
- Parmesan 2 ounces
- Extra virgin olive oil 2 tablespoons
- Cut the broccoli into small flowerets and the pancetta into matchsticks. Peel and finely slice the garlic and crumble the chiles. Grate the Parmesan.
- Cook the broccoli in boiling salted water until soft.
- In a thick-bottomed pan, heat the olive oil, add the pancetta and garlic, and cook until soft but not crisp. Add the broccoli and chiles and season. Stir over gentle heat for a few minutes.
- Cook the orecchiette in boiling salted water until al dente. Drain, and add to the broccoli. Mix well, and serve with Parmesan.