Ingredients
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1 head Fresh Broccolicut into florets, stalk peeled and chopped
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Kosher Salt
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2 Tbsp Extra virgin Olive Oilplus more for drizzling
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4 cloves Garlicsmashed
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12 oz. Italian Sausagecasings removed
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Red Chile Flakescrushed
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12 oz. Orecchiette
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3 Tbsp Unsalted Buttercut into pieces
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1.5 oz. Parmesan Cheesefinely grated
Directions
Steps
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1
Done
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Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta). Chop broccoli into small pieces; set aside. |
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2
Done
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Heat 2 Tbsp. oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes. Transfer garlic to a small bowl. Cook sausage and a generous pinch of red pepper flakes, breaking up meat into smaller pieces with a wooden spoon and stirring occasionally, until browned and cooked through, 6–8 minutes. |
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3
Done
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Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet). |
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4
Done
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Meanwhile, ladle about 1/2 cup pasta cooking liquid from pot into skillet with sausage and add garlic and blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with a potato masher to break up sausage even more, until pasta is finished cooking. |
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5
Done
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Using a spider or slotted spoon, transfer pasta to skillet, then ladle in 1/2 cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes. Add butter and stir until melted, then transfer pasta to a large bowl. Gradually add 11/2 oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce. |
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6
Done
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Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil. |
