Orecchiette with Broccoli, Chile and Parmesan
Cook the orecchiette in boiling salted water until al dente. Drain and set aside. Rinse the broccoli and drain well. Peel and finely chop the garlic. Heat the olive oil in a skillet. Sauté the broccoli and garlic together. Season with salt and stir in the vegetable stock. Simmer covered until the broccoli is tender-crisp, about 6 minutes.
Season the mixture with salt, pepper and Aleppo pepper. Add the noodles and toss until they are well coated. Serve with the grated Parmesan.