Cook the broccoli in a large pot of boiling water over medium heat until very tender (approximately 20-25 minutes). Take the pot off the heat. Remove the broccoli with a slotted spoon and transfer to a chopping board. Roughly chop the broccoli.
Place the pot with broccoli infused water on high heat and bring to the boil (add more water, if required). Add a pinch of salt and Orecchiette pasta to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions. Drain the pasta.
Meanwhile heat half of the olive oil in a large frying pan over medium heat. Add the garlic and chilli. Cook for 2 minutes or until aromatic. Break up the sausage meat with your hands and add it to the frying pan. Cook, stirring with a wooden spoon, breaking up any lumps until the sausage meat is lightly browned all over. Stir in the broccoli and remaining olive oil. Cook over the heat for 2 minutes. Season to taste. Remove from the heat.
Add the pasta and toss to combine. Serve with grated Parmigiano Reggiano on top – buon appetito.
400g Orecchiette pasta|500g broccoli, cut into small florets|300g Italian pork sausages, skin removed|5 tablespoons (100ml) extra virgin olive oil, plus extra to serve|1 garlic clove, crushed|2 small red chillies, finely chopped|Parmigiano Reggiano to serve|Sea salt, freshly ground black pepper