how to make broccoli orrechiette

One of my favourite pastas- this is orecchiette with broccoli, in a chilli, anchovy Parmesan sauce and some crispy bacon. Deep salty and cheesy, the pasta water melds it together into an emulsion and the little hat shaped pasta is perfect for the chunky broccoli sauce.

Feeds 3-4

Ingredients:
4 anchovies 
Pinch chilli flakes
2 garlic cloves, thinly sliced 
1 large broccoli. Broken into small florets and stalks chopped.
Good olive oil
Salt pepper 
150g Parmesan finely grated
400g orecchiette
4 rashers bacon (optional)

Heat a large pan of water and add salt. Taste the water and make sure it’s salty enough - it should taste like the sea. When boiling add in the broccoli. Cook for 2 mins until just cooked, then remove with slotted spoon and spread out on a baking tray to steam dry. 
Add the orecchiette into the broccoli water and cook according to pack instructions until al dente.

Meanwhile, heat a pan on medium heat, add a good glug olive oil, (if using bacon, add now) add chilli, garlic and chopped anchovy. Fry on medium for a few minutes until soft and anchovy has disappeared. Don’t overdo it, or the garlic will turn bitter. Add in broccoli and continue to cook for a couple minutes more. Drain orecchiette and reserve the pasta water (important!!) Add in the cooked orecchiette to the broccoli pan with a spoon of pasta water, stir, season well with salt and pepper and adjust to taste. Add in a palmful of grated Parmesan and keep stirring until sauce has emulsified. Add more seasoning/water as needed. Serve with extra Parmesan.