Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the orecchiette pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Reserve ½ cup of pasta water, then drain the pasta in a colander and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced Italian sausage and sauté for about 5-7 minutes, turning occasionally, until browned and fully cooked through.

Reduce the heat to medium and add 3 minced garlic cloves and a pinch of red pepper flakes, sauté for about 1 minute until fragrant.

Toss the cooked orecchiette into the skillet with the sausage and garlic mixture. Add a splash of reserved pasta water to help create a light sauce. Mix gently using tongs.

Add the steamed or blanched broccoli florets to the skillet. Toss gently to combine, ensuring the broccoli is evenly distributed. Cook for an additional 2-3 minutes until heated through.

Remove from heat and stir in ½ cup of grated Parmesan cheese. Season with cracked pepper and flaky salt to taste. Serve immediately, garnished with extra cheese if desired.