Orrechitte with spicy broccoli sauce

Ingredient:
   2 lb (1kg) broccoli, divided into florets
   2 cloves garlic, finely chopped
   1 fresh red chile pepper, chopped
   2/3 cup (150ml) extra-virgin olive oil
   ½ cup (125 g) lard or butter, cut up
   10-12 small tomatoes, finely sliced
   1 lb (500g) fresh storebought Orecchiette
   6 tablespoon freshly grated parmesan
   4 tablespoon freshly grated pecorino

Procedure:   
  Cook the broccoli salted in salted boiling water until just tender, 5-7 minutes. Use a slotted spoon to remove the broccoli, reserving the cooking water. Saute the garlic and chile in the oil and lard over low heat until the lard has melted, about 5 minutes. Increase the heat and add the cherry tomatoes. Saute for 5 minutes, then add the broccoli Return the cooking water from the broccoli to a boil and cook the orecchiette until al dente, about 10 minutes. Drain and add to the sauce. Sprinkle with parmesan and pecorino, toss well and serve hot.