As featured on season two of Big Night In with John Foreman.
Bring a large pot of salted water to the boil and add the orecchiette. Cook until the orecchiette is al dente.
Meanwhile, heat the olive oil in a large frying pan and add the garlic, chilli and broccoli. Fry over medium heat until the broccoli is cooked and season with salt and pepper.
Add the drained orecchiette, parsley and parmigiano to the frying pan, stir to incorporate all ingredients then serve.