Clean the broccoli, cut off the florets and boil them in plenty (you’ll also use it to cook the pasta) of boiling, salted water with 1 spoonful of olive oil. Strain them when “al dente” (= firm to the bite) and set aside the water. Dissolve the saffron pistils in ½ a glass of the hot broccoli cooking water. In a large, heavy-bottomed frying pan, sauté the garlic with 3 spoonfuls of olive oil and the chopped chilli pepper; when the garlic begins to brown, remove it, add the broccoli florets and toss them in the pan for 5 minutes. In a bowl, mix the ricotta with the grated pecorino and the dissolved saffron. Bring the broccoli cooking water that you set aside back to the boil, and cook the Strozzapreti in it; strain when “al dente” and tip the pasta into the pan with the heated broccoli. Add the ricotta and saffron mixture, stir well to amalgamate everything and remove the pan from the stove. Add a drizzle of olive oil, a sprinkling of grated pecorino and… serve immediately while nice and hot!