Orecchiette with Broccoli & Sausage Top three favorite pasta dishes

Orecchiette with Broccoli & Sausage Top three favorite pasta dishes right here typically I make this with broccoli rabe, but last night I changed it up, and it was fabulous! This is a dish that you can make in less than 30 minutes with minimal cleanup. The orecchiette is a great shape to hold those little pockets of sauce and sausage— let’s be real though, it was so good I opted to eat it right up with a spoon. This sauce is TASTY. Save, try and let me know what you think!

– 1 lb orecchiette pasta
– 1 pkg cheese and basil sausage, removed from casing
– 2 heads broccoli, florets plus stem of one broccoli chopped
– 5 cloves garlic, roughly chopped
– 1 small yellow onion, diced
– red chili flakes
– garlic powder
– salt and pepper
– 1/4 cup extra virgin olive oil
– 2.5 cups low sodium chicken stock
– 1 tbsp butter
– 3/4 cup pecorino Romano + more to top
– 1/4-1/3 cup reserved pasta water
In a large pot of salted water boil your chopped broccoli for 5 minutes. Remove and rinse. Fill that same pot with salted water and bring to a boil. Cook your pasta until al dente. In a separate pot, brown your sausage with a tiny bit of olive oil and break into crumbles. Once browned, add your garlic, onion, another splash of olive oil and chili flakes and cook together for 2 minutes. Add your broccoli into the pot along with remaining 1/4 cup olive oil, salt and pepper and cook for 1 minute. Add your broth and bring heat to medium low. Cook together for 5-7 minutes. Add tbsp butter. Add your cooked pasta and 1/4 cup reserved pasta water. Stir to combine and cook together for 1 minute. Remove from heat and stir in freshly grated pecorino Romano. Serve topped with some more cheese and enjoy!