Orecchiette with broccoli and sausage

INGREDIENTS

Bring a pot of salted water to a boil. Separate the broccoli florets and cut them in half (or into quarters if large). Boil the florets for 6–7 minutes with the pot covered, and continue with the rest of the preparation.
Finely chop the thyme and rosemary, and set aside. Cut the sausage open to remove the casing, then crumble the meat using a fork.
Heat the olive oil in a large pan and sauté the garlic clove. Add the sausage and cook for a few seconds. Sprinkle in the chopped herbs and deglaze with white wine.
Using a slotted spoon, transfer the cooked broccoli to the pan with the sausage, keeping the cooking water. Cook for 3–4 minutes, then remove the garlic clove with tongs. Add a pinch of black pepper.
Bring the broccoli cooking water back to a boil, then cook the orecchiette. When the pasta is ready, use a slotted spoon to transfer it directly to the pan with the broccoli and sausage.
If needed, add a ladle of the pasta water to loosen the sauce. Mix everything well, season with more black pepper, and toss in the pan for a couple of minutes. Serve your orecchiette with broccoli and sausage hot and enjoy!

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