SPICY PURPLE SPROUTING BROCCOLI PASTA

500 g purple sprouting broccoli
1 medium sized fresh red chilli
2 cloves garlic, peeled
1 small tin of anchovy fillets in olive oil, drained
good quality olive oil
350 g pasta: fusilli, oriecchiette, penne rigate or conchiglie
parmesan or hard pecorino cheese to grate

Trim the outer leaves and woody stalks from the broccoli. Wash and chop into 1 cm sections. Cut the chilli in half lengthways and scrape out the seeds. Chop the chilli, the garlic and the anchovies finely. In a pan, warm 4 tablespoons of olive oil and add the chilli, garlic and anchovies. Sweat these for a minute or so and add the broccoli, season with a little salt and pepper, then continue to cook gently. Drop the pasta in boiling water and stir immediately. Grate 4 tablespoons of the cheese and reserve. After the pasta has been cooking for 5 minutes transfer a small ladle of the cooking water to the broccoli. Keeping over a high heat, add another 2 tablespoons of oil and add the cheese. Cook for a couple of minutes, then toss with the pasta and serve immediately.