Heat the oven to 200c. Fan 180c. Scatter the broccoli onto a baking sheet and toss with the oil and chilli flakes and plenty of seasoning. Roast for 15 minutes then add the prosciutto slices and cook for 5-10 minutes more until the prosciutto slices are crisp and golden.
Meanwhile, cook the spaghetti in boiling settled water for 12-15 minutes (depending on how al dente you like it), drain and reserve 120ml of the cooking liquid.
Melt the butter in a pan and add the sage leaves and allow them to cook and crisp gently until the butter smells nutty.
Toss the pasta into the buttery pan with the splash of reserved cooking water and the roasted broccoli and crispy prosciutto.
Scatter with the goat's cheese and allow it to gently melt in the heat.
Serve with lots of freshly ground black pepper
Notes
I love this pasta dish for when you need something quick and easy to throw together that's a little outside the box, not just your typical pasta and tomato based sauce.