It should be noted, when preparing this dish to be careful not to over cook the broccoli as it turns mushy and smells like 'fart' (according to my toddler). After much trial and error in perfecting this dish, 5-6 minutes is the ideal cooking time, in boiling water, for broccoli to help preserve the crisp, green, mild and fresh taste. NB to save time, I usually cook the pasta to al dente (~8-9 minutes) and add the broccoli to the cooking pasta around the 4 minute mark so that the broccoli and pasta cook at the same time, and immediately drain to avoid overcooking and mushiness.
This dish is simply delicious as the heat from the chilli, crispness of the broccoli and freshness and bite from the parmasan blend together nicely on the palette. Enjoy with a chilled crisp white wine.