In a heated sauté pan, begin by sautéing onions in olive oil. When onions are tender, add broccoli until tender and still bright green. Add quartered tomatoes, salt, pepper and chili flakes.
Place fresh Bisogno Spinach Fettuccine in a large pot of boiling salted water for 3-5 minutes for al dente. Drain pasta and transfer to the pan with broccoli. Add some of the pasta water to create a sauce. Toss and serve.