Broccoli And Speck Pasta With Vincotto | Donna Hay

Ingredients

• 700g broccoli, trimmed and cut into florets
• 1 long red chilli, thinly sliced
• 4 cloves garlic, sliced
• 300g speck, thinly sliced
• 2 tablespoons extra virgin olive oil, plus extra to serve
• sea salt and cracked black pepper
• 400g truss cherry tomatoes
• 400g pappardelle
• ¼ cup (60ml) vincotto