1 pound broccoli washed trimmed cut into 1-inch florets
1 small chile pepper dried
2 tablespoons olive oil extra virgin
2 cloves garlic crushed
1 small onion chopped
3.5 ounces pancetta chopped
0.5 cup pecorino freshly grated
3.5 ounces pancetta chopped
4 servings salt to taste
0.5 pound ziti
Equipment
bowl
frying pan
oven
Directions
Bring 1 quart of water to a boil and add 1 tablespoon salt. Cook the broccoli in the boiling water until just tender and still bright green.
Drain the broccoli and do not discard the cooking liquid.
In a 12 to 14-inch saute pan, heat the olive oil over high heat.
Add the pancetta, onion, chile and garlic and cook until the onion and garlic begin to brown.
Add the prosciutto and reserved broccoli water and bring to a boil.
Add the pasta and cook until al dente. Return the blanched broccoli to the pan, season with salt and pepper and serve divide equally among four warmed pasta bowls, topped with freshly grated pecorino.
