Begin by bringing a large pot of salted water to a rolling boil. Add the orecchiette and cook according to the package instructions until al dente, typically around 9–11 minutes. As it cooks, reserve about ½ cup of pasta water before draining the pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the sliced Italian sausage, breaking it apart with a spatula. Cook for about 6-8 minutes until browned and cooked through.

To the skillet with the sausage, add 3 minced garlic cloves, stirring for about 30 seconds until fragrant. Next, toss in the broccoli florets and combine well. Cook for an additional 3-4 minutes.

Once the broccoli is tender, carefully add the drained orecchiette to the skillet. Gently mix everything together, incorporating the reserved pasta water bit by bit.

Stir in ½ cup of grated Parmesan cheese and a pinch of red pepper flakes. Mix over low heat until the cheese melts and the dish is cohesive. Finish with flaky salt and cracked pepper to taste, and serve warm with extra cheese if desired.