Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook until al dente. Drain the pasta and set aside.
Add the olive oil to a large skillet and heat on MEDIUM. Remove the sausage from the casing and add to the hot pan. Cook for about 5 minutes until the sausage is browned. Break the sausage while it’s cooking. Add the minced garlic and cook for another 30 seconds until aromatic.
Add the broccoli florets to the sausage and season with salt, pepper, and red chili flakes. Add the chicken stock and cook for 2 minutes.
Add the cooked pasta to the skillet and toss everything together until coated with the sauce. Add a drizzle of olive oil and plate. Enjoy!