Cook the pasta in plenty of salted water until al dente and strain.
Steam the broccoli in the soup for about 10 minutes. Lift out the individual florets with a sieve ladle and also drain well.
Heat the butter in a frying pan. Set aside a few chili strips for garnish, sauté the rest with the diced onion and broccoli. Add the breadcrumbs and toast until golden brown, stirring throughout. Add the pasta and fry briefly. Remove from heat, season with salt and pepper and finally add the Parmesan cheese.
Arrange the pasta in bowls, top with freshly shaved Parmesan and a few chili strips and serve.