- 14 OZ package Italian chicken sausage (casing removed)
- 12 OZ uncooked Orecchiette pasta, or gluten-free pasta
- 6½ C (16 oz) fresh broccoli florets, no stems
- 5 cloves garlic (minced)
- ¼ C Pecorino Romano or Parmesan cheese (grated)
- 2 TBSP olive oil, divided
- Kosher salt and fresh cracked pepper
- Bring a large pot of salted water to a boil.
- Meanwhile heat a large nonstick skillet and brown the sausage over medium-high, breaking it up as it cooks with a wooden spoon until browned, 5 to 7 minutes; remove from heat.
- When the water boils, add the pasta and bring back to a boil, when the water is boiling, add broccoli and cook according to pasta instructions for al dente.
- When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.
- Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, about 1 minute, reduce flame to low and add pasta back to the pot with the sausage.
- Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.
- Add 1/2 cup of reserved pasta water and mix well adding more if needed.
- Serve in pasta bowls with additional grated cheese on the side, if desired.
Yields 7 servings (9½ C).
Serving: 1 1/3 cups, Calories: 324 kcal, Carbohydrates: 42 g, Protein: 19 g, Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 375 mg, Fiber: 4 g, Sugar: 3 g
https://www.skinnytaste.com/orecchiette-pasta-with-chicken-sausage