Orecchiette with Broccoli and Sausage

Sometimes one-pot meals are the answer to a crazy, busy day. This pasta dish is easy to throw together, very satisfying and tastes great the next day (if you have any leftovers!)

Orecchiette with Broccoli and Sausage

1 pound broccoli

1 tablespoon olive oil

kosher salt

1 pound orecchiette

1 pound Italian sweet sausage, removed from casings and cut up

4 garlic cloves, minced

1/2 cup grated Parmigiano-Reggiano cheese

Bring a large pot of water to a rolling boil and add the 1 Tbs. salt. Add the broccoli and cook until the stems are just tender, 2 to 3 minutes. Using tongs or a wire-mesh skimmer, lift out the broccoli into a sieve and cool it quickly under cold running water and drain.
Add the pasta to the boiling water, stir well and cook, stirring occasionally, until al dente, according to the package directions.
Meanwhile, in the fry pan over medium-low heat, warm the 1 tablespoon olive oil. Add the sausage and garlic cook, stirring and breaking up the sausage meat with a wooden spoon, until the sausage is browned, about 7 minutes. Add the broccoli and stir to combine with the sausage. Cook until the broccoli rabe is hot throughout, about 2 minutes. Season with salt.
When the pasta is ready, scoop out and reserve about 2 ladlefuls of the cooking water, then drain the pasta and return it to the pot. Add the sausage mixture and the cheese and stir and toss well over low heat to combine, adjusting the consistency with some of the cooking water, if needed. Sprinkle with freshly grated parmesan cheese. Enjoy!
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