Ingredients

• 1 (400g) head broccoli
• 350g white cabbage
• 200g sliced sopressa salami (see top tip)
• 1 long red chilli
• 4 anchovy fillets (optional)
• 2 cloves garlic
• 350g penne rigate
• 2 tablespoons extra virgin olive oil, plus extra, to serve
• 1 bunch parsley
• 40g grated parmesan
• 80g toasted pine nuts
• 1 lemon

Method

• Step 1 Bring a saucepan of salted water to the boil over high heat. Meanwhile, cut broccoli into florets and finely shred cabbage. Cut salami into 1cm-wide strips. Cut chilli in half lengthwise, remove seeds, then thinly slice widthwise. Finely chop anchovies, if using, then peel and finely chop garlic with 1 teaspoon salt.
• Step 2 Cook pasta in boiling salted water for 8 minutes or until al dente. Meanwhile, heat oil in a large frying pan over medium–high heat. Add salami, chilli, anchovies and garlic. Cook, stirring, for 3 minutes or until fat from salami is rendered. Add cabbage and toss for 2 minutes or until slightly wilted. Remove pan from heat.
• Step 3 Using a Chinese wire spoon or small sieve, scoop up pasta and add to frying pan. Add broccoli to pasta cooking water and cook for 2 minutes or until just tender. Meanwhile, roughly chop parsley leaves and stems.
• Step 4 Using a Chinese wire spoon or small sieve, scoop up broccoli and add to frying pan with parsley, parmesan and pine nuts. Place pan over medium heat and toss for 2 minutes or until well combined and warmed through.
• Step 5 Squeeze over lemon juice and drizzle with a little extra oil to serve.