Prep the Broccoli: The First Step to Flavor: Clean the broccoli florets thoroughly under cold running water. Trim any excess stems and then chop the florets into small, bite-sized pieces. Smaller pieces of broccoli will cook faster and more evenly, ensuring that they are tender and not too crunchy. Pro Tip: Soaking the broccoli florets in cold water for a few minutes before chopping them can help to remove any dirt or insects.

Cook the Pasta: The Foundation of the Dish: Cook the orecchiette pasta according to the package directions, but take it off the heat 2 minutes before it’s al dente. It will continue to cook in the sauce, so it’s important to slightly undercook it initially to prevent it from becoming mushy. Essential Tip: Before draining the pasta, reserve 2 cups of the pasta water. This starchy water is crucial for creating a creamy and emulsified sauce that coats the pasta beautifully. Use a measuring cup or a heat-resistant bowl to reserve the water.

Cook the Sausage: Building the Flavor Base: Heat 1 tablespoon of olive oil in a large skillet (at least 12 inches in diameter) over medium-high heat. When the oil is hot and shimmering, add the Italian sausage to the pan, breaking it up with the back of a spatula or spoon. Cook the sausage for about 5-6 minutes, stirring occasionally, until it is browned and cooked through. Pro Tip: Browning the sausage adds depth of flavor to the dish. Make sure the sausage is cooked through to ensure food safety.

Add Broccoli and Garlic: The Flavor Combination: Add the chopped broccoli and minced garlic to the pan with the cooked sausage, tossing everything together to coat the broccoli with the rendered sausage fat. Cook for about 5-6 minutes, stirring occasionally, until the broccoli has softened and turned a vibrant green. Add a sprinkle of water (about ¼ cup) to the pan to help steam and soften the broccoli. Cover the pan briefly to trap the steam. Pro Tip: Steaming the broccoli will help it cook quickly and retain its vibrant green color and crisp-tender texture. Don’t overcook the broccoli, you want it to have a little bit of bite.

Combine Pasta and Sauce: The Flavor Fusion: When the pasta is finished cooking (2 minutes shy of al dente), drain it (reserving the pasta water!) and add the drained pasta to the pan with the sausage and broccoli. Add ½ cup of the reserved pasta water to the pan.

Toss and Emulsify: The Creamy Secret: Toss everything together, using tongs or a spatula, adding more pasta water as needed (up to 1 ½ cups), until the sauce coats the pasta and becomes creamy and emulsified. The starchy pasta water helps to emulsify the sauce, creating a smooth and luscious consistency without the need for cream or other thickeners. Pro Tip: The amount of pasta water you need will depend on the consistency of the sauce. Start with ½ cup and add more as needed, a little at a time, until the sauce reaches your desired consistency. You want the pasta to be coated in a light and creamy sauce, not swimming in liquid.

Serve and Enjoy: The Final Flourish: Serve the orecchiette with sausage and broccoli immediately, while it’s hot and the sauce is creamy. Top each serving with grated Parmesan cheese, a drizzle of extra virgin olive oil, flaky sea salt, red pepper flakes (if desired), and freshly cracked black pepper to taste. Pro Tip: These toppings add extra flavor and texture to the dish, enhancing the overall dining experience.