Start by bringing a large pot of salted water to a rolling boil. Add the orecchiette pasta and cook according to package instructions, usually about 10-12 minutes, until al dente. Remember to reserve about 2 cups of the pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the Italian sausage, breaking it up with a spatula as it cooks. Sauté for about 5-7 minutes until it’s nicely browned and cooked through.

Once the sausage is browned, add in the minced garlic. Sauté for about 1-2 minutes until fragrant, being careful not to let the garlic burn.

Stir in the broccoli florets, mixing them well with the sausage and garlic. Pour in a cup of the reserved pasta water, cover the skillet, and let it cook for around 5 minutes until the broccoli is tender and vibrant.

Add the drained orecchiette pasta into the skillet. Toss everything together gently, adding more reserved pasta water as needed until it reaches your desired consistency.

Serve hot, garnished with freshly grated Parmesan cheese and a sprinkle of red pepper flakes for an extra kick.