Sausage and Broccoli Orecchiette

Instructions

1. 1

   Bring the water and salt to a boil in a large pot. Wash the broccoli, cut it into small florets, and peel and thinly slice the tender stalk. Mince the garlic and finely grate the Parmesan.

2. 2

   Remove the sausage casings. Heat the olive oil in a large, deep skillet over medium-high heat. Add the sausage and cook for 8–10 minutes, breaking it into bite-sized pieces, until browned and the largest pieces reach 160°F (71°C) internally. Reduce the heat to low, stir in the garlic and red pepper flakes for 30–60 seconds, then take the skillet off the heat.

3. 3

   Meanwhile, add the dried orecchiette to the boiling water and cook according to the package timing. Add the broccoli for the final 5 minutes, cooking until tender and the pasta is just al dente. Before draining, reserve 250 ml of the cooking water.

4. 4

   Return the sausage skillet to medium heat. Add the drained pasta and broccoli with 120 ml of the reserved cooking water. Toss for 1–2 minutes, gently breaking up some of the broccoli so it coats the pasta.

5. 5

   Turn off the heat and stir in the Parmesan and black pepper. Add more reserved cooking water a splash at a time until the sauce lightly coats the pasta. Divide among four bowls and serve immediately.