This orecchiette pasta dish is packed with flavor and quick to make. A classic dish that packs in the veg and showcases high quality pork sausages made from our local butcher.  

Serves 4

1 large head of broccoli, cut into florets, stalk peeled and chopped into ½” pieces

Kosher salt

2 tbsp extra-virgin olive oil, plus more for drizzling

4 garlic cloves, smashed

12 ounces fresh Italian sausage (about 3 links), casings removed

Crushed red chili flakes

12 ounces dry orecchiette pasta

3 tbsp unsalted butter, cut into pieces

1 lemon, zest + juice

Parmesan, finely grated (about ½ cup), plus more for serving

Cook broccoli in a large pot of salted boiling water until tender, about 3 minutes.

Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta).

Chop broccoli into small pieces; set aside.

Heat 2 Tbsp. oil in a large skillet over medium.

Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes.

Transfer garlic to a small bowl. Cook sausage and a generous pinch of red pepper flakes, breaking up meat into smaller pieces with a wooden spoon and stirring occasionally, until browned and cooked through, 6–8 minutes.

Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).

Meanwhile, ladle about ½ cup pasta cooking liquid from pot into skillet with sausage and add garlic and blanched broccoli.

Keep mixture at a low simmer until pasta is finished cooking. Using a slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water.

Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes.

Add butter, lemon juice, zest and stir until melted.

Gradually add Parmesan, tossing constantly until you have a glossy, emulsified sauce.

Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of olive oil