1/2 pound orecchiette
2 tablespoons extra virgin olive oil, divided
1/2 pound sweet Italian sausage, removed from casings
3 garlic cloves, minced
1/2 cup chicken broth
1/2 pound broccoli florets
1/8 teaspoon red pepper flakes
2 tablespoons unsalted butter
1/4 cup freshly grated Pecorino Romano
- Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.
- Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.
- Add the remaining 2 tablespoons of olive oil, chicken broth, broccoli, and red pepper flakes. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3-4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
- Drain the pasta well and add to the sausage and broccoli mixture. Toss to blend. Add half of the grated cheese taste and stir until the cheese is melted. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and sprinkle with the rest of the grated cheese.