Sausage and Broccoli Orecchiette

Ingredients

• 1 lb orecchiette
• 1 lb Italian sausage, casings removed
• 2 tablespoons olive oil
• 4 cups broccoli florets
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper

Instructions

1. 1Bring a large pot of salted water to a boil, add the broccoli florets, and blanch for 2 minutes until bright green and just tender, then remove with a slotted spoon and set aside, keeping the water boiling.
2. 2Cook the orecchiette in the same pot of water until al dente, about 10 to 11 minutes, reserving 1/2 cup pasta water before draining.
3. 3While the pasta cooks, heat the olive oil in a large skillet over medium heat and brown the sausage, breaking it up with a spoon, for 6 to 8 minutes.
4. 4Add the garlic and red pepper flakes and cook for 30 seconds until fragrant.
5. 5Add the blanched broccoli to the skillet and cook for 2 minutes, mashing some of the florets slightly with the spoon to help them cling to the pasta.
6. 6Add the drained orecchiette to the skillet along with the Parmesan, tossing well and adding reserved pasta water as needed to bring the sauce together.
7. 7Season with salt and pepper and serve with extra Parmesan on top.

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