Orecchiette with Broccoli and Sausage

Method

1. Wash the broccoli and separate into florets, removing any tough parts of the stem.
2. Blanch the florets in salted boiling water for about 10 minutes.
3. Meanwhile, in a large pan, heat a drizzle of olive oil with a clove of garlic and some chili.
4. Remove the casing from the sausage, break it into pieces with your hands, and brown in the pan until crispy on all sides.
5. After 10 minutes, transfer the blanched broccoli to the pan with the sausage, reserving the cooking water.
6. Add a ladleful of the broccoli cooking water to the pan. Cook, mashing the broccoli with a spoon to create a creamy sauce. Adjust salt to taste.
7. Cook the orecchiette pasta in the same broccoli water (reheated) until al dente.
8. Drain the pasta directly into the sauce. Toss over heat, adding more cooking water if needed, until the pasta is well coated and creamy.
9. Remove from heat, add a generous grating of Pecorino Romano and a drizzle of extra virgin olive oil. Serve immediately.