Boil the pasta

• Bring a large pot of salted water to a boil.
• Cook the orecchiette until al dente, adding the broccoli florets for the last few minutes.
• Reserve a ladle of pasta water before draining.

Brown the sausage

• Heat the olive oil in a large pan over medium heat.
• Add the crumbled Italian sausage and cook until golden and cooked through.
• Keep the rendered fat in the pan for flavor.

Add the garlic

• Add the minced garlic to the sausage and stir until fragrant.

Combine with pasta and broccoli

• Add the drained orecchiette and broccoli to the pan.
• Toss with a splash of the reserved pasta water to make it glossy.

Finish with Parmesan

• Stir in the grated Parmesan and serve immediately.