1-First, bring a large pot of salted water to a boil and cook 1 pound of orecchiette pasta according to package instructions until al dente. While the pasta cooks, heat 1 tablespoon of the extra virgin olive oil in a large skillet over medium-high heat.

2-Next, crumble 1 pound of sweet or spicy Italian sausage into the skillet and cook, breaking it apart with a spoon, until lightly browned, about 5 to 6 minutes. Reduce the heat to medium, add 3 cloves of minced garlic, and cook for 1 minute to build that aromatic base.

3-Then, stir in the remaining 4 tablespoons of extra virgin olive oil, 1 cup of chicken broth, 1 pound of broccoli florets, ½ teaspoon of salt, and ¼ teaspoon of red pepper flakes. Keep stirring frequently, scraping the pan to release those tasty browned bits, and cook until the broccoli is tender-crisp, about 3 to 4 minutes.

4-After that, add 3 tablespoons of unsalted butter and stir until it melts, then let the mixture simmer for a few minutes to thicken the sauce. Drain the pasta well and return it to the pot. Mix in the sausage and broccoli mixture along with half of the ½ cup of freshly grated pecorino Romano cheese, then taste and adjust seasoning as needed.

5-Finally, serve the dish in bowls and top with the remaining cheese for a finishing touch. This method ensures every bite is full of flavor, and for more pasta ideas, you can explore our turkey carcass soup recipe for creative ways to use leftovers.