Start by chopping the broccoli florets into bite-sized pieces and setting them aside. Measure out your orecchiette pasta and slice the Italian sausage into rounds.

In a large pot, bring salted water to a rolling boil over high heat. Add the orecchiette and cook according to the package instructions, typically 10-12 minutes, until tender but still al dente. Stir occasionally to prevent sticking.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the sliced Italian sausage. Cook for about 5-7 minutes, stirring frequently until browned and cooked through.

To the skillet with cooked sausage, add the minced garlic and chopped broccoli florets. Stir well, cooking for an additional 3-5 minutes. You want the garlic to become fragrant and the broccoli to soften slightly.

Once the broccoli is tender, add the drained orecchiette directly to the skillet. Toss everything together gently, adding reserved pasta water a little at a time until you reach your desired sauce consistency.

Remove the skillet from heat and serve your Orecchiette with Sausage and Broccoli immediately. Top each serving with freshly grated Parmesan cheese and a sprinkle of red pepper flakes.