Orecchiette means “little ears” in Italian. This recipe is adapted from Ruth Rogers and Rose Gray’s River Café cookbook – the culinary team that inspired Jamie Oliver. If you can’t find orecchiette – bow tie pasta – or any other short pasta would work, but the orecchiette cup the broccoli perfectly!

Orecchiette
2 cups broccoli
6 slices of pancetta
Olive oil
2 cloves garlic
2 dried chilies (or more to taste)
4 tbsp ricotta cheese
parmesan cheese

Bring a large pot of salted water to the boil. Add orecchiette and cook according to instructions. Cut broccoli into small florets – small enough to fit into the pasta. In the last four minutes of the orecchiette’s cooking time (check package for most accurate time) add broccoli.

Meanwhile, cut pancetta into matchsticks, and over medium heat, cook the pancetta and garlic in about a tablespoon of olive oil. Crumble in dried chilis. When pasta and broccoli are cooked, toss everything together, including the ricotta. Serve with Parmesan.