Orecchiette with sausage and al dente broccoli

 This is a traditional recipe but in this version, the broccoli are crispy and in doing so avoid one avoids  the aroma that many find objectionable.

There are a few steps but they are easy. First cut the florets vertically into small slices. Take about half a pound of Italian style thin sausage and cut the casing to remove the meat. In my version added some cherry tomatoes for color but this is optional.

Keep a pot of hot salted water for the orecchiette. These are ear shaped pasta from Puglia.

Coat the bottom of a non stich skillet with good EVO. Put in two whole cloves of garlic and a few red pepper flakes. When the garlic releases its aroma, add the florets and cover for two minutes. Then remove the cover and cook for three more minutes and place them in a plate. Wipe the skillet, add more oil and the sausage meat; stir and cut it with a wooded spoon. When the meat is brown add half a glass of white wine.

The trick is to add the pasta when you start cooking the sausages. They take about 10 minutes each. Once the sausages are done add the broccoli. Check for salt. Now add the drained and al dente orecchiette but reserve a few cups of pasta water. Stir well and add a ladle or two of the pasta water. As soon as the pasta is done but still al dente, shut off the heat and add a few spoons of pecorino cheese. Stir well and make your plates. Add some raw EVO to the pasta. It's ready

Buon appetito.