Orecchiette with broccoli, chilli and pecorino

By sarah_carroll

Ingredients

• 50 ml EVOO
• 1/2 onion, diced
• 1 garlic clove, finely chopped
• 1 t dried chilli flakes
• 3 anchovy fillets
• 400 g dried orecchiette
• 6 c hot vegetable or chicken stock
• 150 g broccoli trimmed and cut into florets
• 50 pecorino, finely grated, plus extra to serve
• Finely grated lemon rind of 1 lemon

Details

Servings 4

Preparation

Step 1

Combine oil, onion, garlic, and chilli in a large suacepan, saute over medium high heat until tender., add anchovy stir until dissolved. Add pasta, stir to coat, then add one third of the hot stock and stir until sock is abosrbed. Repeat once until most of the stock in absorbed and pasta is almost al dente. then add broccoli and remaining stock, stir until broccoli is just tender. Stir through peocrino and lemon rind, season to taste and serve hot, scattered with extra pecorino.