Cook Time: 30 minutes
1 pound of orecchiette
1 large head of broccoli, cut into small pieces
2 links of sausages, casings removed
3 large cloves of garlic, sliced thin
½ cup Parmesan cheese, more for serving (optional)
½ cup of extra virgin olive oil, more for serving
Red pepper flakes
Heat a large pot of salted boiling water (remember to add salt after the water has boiled) and cook broccoli for about 3 minutes until crisp. Remove broccoli and let cool. Once cooled, chop broccoli into small pieces and set aside. Save the pot of water for your pasta.
Heat a large skillet over medium heat and then add olive oil. Once the olive oil has heated, add in the garlic and sausage. Break up the sausage in the pan and continue to cook.
Use the reserved pot of water and bring to a boil. Add in pasta and cook until al-dente, about 1-2 minutes less than package instructions.
Meanwhile, after the pasta has been cooking for more than 3 minutes, add about a ½ cup of pasta water to your skillet.
Add broccoli and red pepper flakes to the skillet, and stir to combine.
Once the pasta has finished cooking, transfer the pasta to the skillet using a slotted spoon. (There is no need to drain the pasta, it is okay if additional pasta water is added to the skillet)
Toss and combine all of the ingredients. If using, add parmesan cheese and toss again.
Serve pasta. Finish with more parmesan cheese, red pepper flakes and olive oil.