Orecchiette with Broccoli & Sausage

This recipe makes 4 hearty servings. Scales up or down very easily.

Ingredients:

1 tablespoon olive oil

1 pound Italian sausage, removed from casings

1 teaspoon dried oregano or thyme

1/4 teaspoon red pepper flakes

1 shallot, chopped

4 cloves garlic, finely chopped

2 cups broccoli, finely chopped

1/2 cup dry white wine

salt & pepper

1/2 cup pecorino Romano, grated for serving

1/2 cup heavy cream

salt & pepper to taste

1/3 cup parmigiano reggiano, grated

Method:

1. Bring a large pot of water to boil for cooking the pasta.
2. Meanwhile, in a large sauté pan or dutch oven, heat the olive oil with the sausage and cook on medium/low for 7-10 minutes, until the sausage browns.
3. Add the dried herbs, red pepper flakes and shallot, sprinkle with some salt and pepper, and cook on low for 7 minutes until shallot softens.
4. Add the garlic and cook on low for 3 minutes. Add the broccoli, stir, and cook on medium-low for 5 minutes.
5. Add white wine, turn up heat to medium and cook until wine is almost completely evaporated. Add the cream. Turn heat to very low/ simmer and attend to the pasta. If the mixture starts getting dry, remove from heat completely until pasta is cooking.
6. When the pasta pot water comes to a boil, salt it, and add the pasta. Cook until a bit under al dente.
7. When pasta is done to the not-quite-al-dente stage, use a spider or slotted spoon to transfer it to the sauce mixture.
8. Turn heat up on the sauce and pasta, and add about 1/4 cup of pasta cooking water.
9. Cook until sauce is thickened and pasta is al dente.
10. Stir in grated cheese and serve.