Parmesan-Glazed Orecchiette with Roasted Broccoli and Sausage

Set a large pot of water to boil over medium-high heat. When it begins to boil, generously season with salt and add the orecchiette pasta. Cook until al dente according to package instructions. Drain and set aside.

In a 12-inch non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add in the broccoli crowns, season with salt and pepper, and roast until tender and slightly charred, about 5-7 minutes. Remove broccoli from skillet and set aside.

Using the same skillet, add the sausage pieces. Cook on medium heat until they turn golden brown and fully cooked, about 7 minutes.

Add the minced garlic to the skillet with the sausage and sauté until fragrant, about one to two minutes. Stir in the remaining 1 tablespoon of olive oil.

Pour in the chicken broth and let the mixture simmer for about a minute to reduce slightly.

Add the al dente pasta to the sausage and garlic mixture. Sprinkle in red pepper flakes and toss well.

Add in the roasted broccoli. Sprinkle parmesan over the pasta and toss gently until the cheese melts and forms a silky glaze. If it becomes too thick, add a bit more chicken broth.

Taste and adjust the seasoning with salt and pepper as needed. Garnish each serving with extra parmesan before serving.