1 recipe Fresh Orecchiette

Kosher salt

¼ cup plus 2 tablespoons extra virgin olive oil

½ pound bulk Italian sausage, crumbled

4 to 6 cloves garlic, minced

Several pinches red chile flakes

¾ pound broccoli florets

¼ cup water

Freshly ground black pepper

Grated Parmegiano-Reggiano, for serving

 

Cook the orecchiette in a large pot of boiling, salted water for 10 to 12 minutes, or until al dente.

 

Meanwhile, heat a large, heavy sauté pan over medium-high heat until very hot but not smoking. Add 2 tablespoons of the oil and swirl to coat the bottom of the pan. Add the sausage and cook for 4 to 5 minutes, tossing about 2 times, until nearly cooked through and crusty and brown in spots.* Reduce the heat to medium-low, add the garlic and chile flakes, and stir for a minute or so until fragrant. Add the broccoli and water, cover, and cook for another 4 to 5 minutes, or until the broccoli is just tender. Season to taste with salt and pepper. Drain the orecchiette when it is al dente. Add the orecchiette and the remaining ¼ cup oil to the sauté pan and toss to coat. Arrange on individual plates, top with plenty of Parmegiano, and serve immediately.

 

Makes enough for 4 very hungry people. You can substitute 1 pound store-bought pasta for the Fresh Orecchiette, if you must.