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Orecchiette with Sausage and Broccoli
  • 1 lb broccoli crowns, bottom stalk trimmed and reserved for another use, remaining cut into florets
  • Salt and freshly ground black pepper
  • 12 oz. orecchiette pasta
  • 4 Tbsp extra-virgin olive oil, divided, plus more if desired
  • 1 ½ Tbsp minced garlic (4 cloves)
  • 1 lb Italian sausage* (can use mild or hot)
  • ⅔ cup (1.6 oz) finely shredded Parmesan, plus more for serving
  • 1 ½ cups reserved pasta water, divided
  • Red pepper flakes, for serving
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