Begin by cleaning and chopping the broccoli into small florets to ensure quick and even cooking. Set aside.

In a large pot, bring salted water to a rolling boil. Cook the orecchiette according to the package instructions, stopping 2 minutes shy of al dente.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into bite-sized pieces, and cook for about 5-6 minutes until browned.

Add the chopped broccoli and minced garlic to the skillet. Cook for about 5-6 minutes until broccoli is tender yet still bright green.

Once the broccoli is tender, add the drained orecchiette to the skillet. Pour in ½ cup of reserved pasta water and mix together.

Continue tossing the pasta mixture, adjusting the sauce consistency by gradually adding more reserved pasta water.

Once combined, serve hot, garnished with grated Parmesan cheese, olive oil, and red pepper flakes.