Pasta with Sweetbreads and Broccoletti

Method

1. Clean and cut the sweetbreads into bite-sized pieces.
2. Heat a heavy cast-iron pan (or a very hot pan) and sear the sweetbreads until golden and crusty on all sides; set aside.
3. Bring a pot of salted water to a boil. Add the broccoletti and the calamarata pasta and cook together until the pasta is al dente.
4. In a separate pan, heat olive oil and sauté the sliced white onion and chili pepper until softened.
5. Add the seared sweetbreads to the onion and chili mixture and toss briefly.
6. Drain the pasta and broccoletti, reserving a little cooking water, and add them to the pan with the sweetbreads.
7. Grate pecorino cheese over the pasta and toss everything together, adding a splash of cooking water if needed to create a creamy sauce.
8. Serve immediately.