Ingredients
14ozItalian chicken sausage,(1 package) casing removed
12ozorecchiette pasta,uncooked, or gluten-free pasta
16ozfresh broccoli florets,(6½ cups) no stems
5clovesgarlic,smashed, chopped
¼cupgrated pecorino romano,or parmesan cheese
2tbspolive oil,divided
kosher salt and fresh cracked pepper
Preparation
Bring a large pot of salted water to a boil.
Meanwhile, heat a large nonstick skillet and brown the sausage over medium-high for 5 to 7 minutes, breaking it up as it cooks with a wooden spoon until browned.
Remove from heat.
When the water boils, add the pasta and bring it back to a boil.
When the water is boiling, add broccoli and cook according to pasta instructions for al dente.
When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside.
Drain the pasta and the broccoli.
Return the pot to the stove and set the heat to high. Add 1 tablespoon of olive oil and when hot, add the garlic.
Cook for about 1 minute until golden. Reduce the flame to low and add the pasta back to the pot with the sausage.
Mix well, add remaining olive oil, grated cheese, salt, and pepper to taste, mixing well and smashing any large pieces of broccoli to break up.
Add ½ cup of the reserved pasta water and mix well, adding more if needed.
Serve in pasta bowls with additional grated cheese on the side, if desired.
