300 gmpennone giganti or other short pasta200 gmbroccoli florets2 tspolive oil1onion, finely chopped2cloves of garlic, finely sliced300 mlpouring cream1 tspfirmly packed saffron, dry roasted5anchovy filletsTo serve:finely grated parmesan
Cook pennone in boiling salted water for 8 minutes, or until al dente, then drain. Cook broccoli in boiling salted water for 3 minutes, drain, refresh in cold water and drain again.
Heat olive oil in a large frying pan, add onion and garlic and cook over low-medium heat for 5 minutes or until soft. Add cream and saffron and simmer until reduced by half, then add anchovies, broccoli and pennone, stir to combine and cook until warmed through and sauce is slightly thickened. Season to taste with sea salt and freshly ground black pepper. Serve immediately, sprinkled with parmesan.