In a nice sauté pan put some olive oil, garlic, pancetta or bacon, red onion ( 1/4 of a sliced onion per person!), some red chillies to taste (easy on this!). [Omit pancetta for the veggie option or another very popular and delicious option is anchovies instead]
Gently fry.
When the ingredients release their aromas after 5 minutes or so - add your washed and sliced broccoli (it's going to collapse down so it doesn't need to be so neat)
At this point, turn the heat up to full and put an espresso cup of water in.
As you toss it, the water will evaporate and the broccoli with cook down - it is not meant to be boiled broccoli so fear not if it has a few sauté bits on it! It should be a nice mess with the broccoli all a bit soft with browned bits!
Cook your short pasta in salted water, take a cupful of the starchy water out and put to one side before draining the pasta and stirring in the broccoli, if you feel it is a little dry you can moisten it with some of the cooking water you reserved. Serve with grated pecorino. I often crack 2-3 eggs into the pan as soon as I stir the broccoli into the pasta which is done off the heat.
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