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.
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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.
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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.
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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!
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