Ingredients
Scale
- 16 oz. broccoli florets (about 2 small crowns)
- 1 lb. orecchiette pasta
- 1 Tbsp. olive oil
- 16 oz. raw Italian sausage
- 4 cloves garlic
- 2 cups reserved pasta water
- topping: grated parmesan cheese, olive oil, red pepper flakes, freshly cracked pepper, flaky sea salt
Instructions
- Prep broccoli: clean and trim broccoli. Chop florets into small pieces.
- Cook pasta as directed on the package, but take off the heat 2 minutes early. BE SURE TO RESERVE 2 CUPS PASTA WATER.
- Heat 1 tablespoon of olive oil in a large skillet. When its hot, add sausage to the pan, breaking it up with the back of a spatula or spoon. Cook for about 5-6 minutes, until browned.
- Add chopped broccoli and garlic to the pan, tossing everything together. Cook for about 5-6 minutes, until broccoli has softened. Add a sprinkle of water to help steam (and soften up) the broccoli.
- When pasta is finished cooking, add the drained pasta to the pan, along with 1/2 of the pasta water.
- Toss everything together and add extra pasta water if the mixture seems dry.
- Serve with desired toppings: parmesan cheese, a drizzle of olive oil, flaky sea salt, red pepper flakes, and freshly cracked pepper to taste.