INGREDIENTS
Serves 2
1/4 cup extra-virgin olive oil, divided
1/2 pound chicken sausage, cut into 1" pieces
3 cloves garlic, minced
Pinch red pepper flakes
1 small roasted red pepper, cut into 1" strips
1/2 pound orecchiette pasta
2 cups broccoli florets
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup grated Romano cheese
1. Heat a pot of water for the pasta.
2. In a large sauté pan, heat half of the oil over medium heat until barely smoking and brown the sausage very well, about 8 minutes. Add the garlic and red pepper flakes. Cook until the garlic is golden and fragrant, about 1 minute. Add the roasted red pepper and remove the pan from the heat.
3. Drop the pasta in the water and begin cooking it according to package directions. Exactly halfway through the cooking process, add the broccoli to the pot. (This eliminates the step of cooking the broccoli separately.) When the pasta is cooked, the broccoli will be perfect.
4. Return the pan with the sausage to medium heat and bring up to temperature. Drain the pasta/broccoli and add to the pan. Add the remaining olive oil and season with salt and pepper. Divide into two bowls and serve the cheese at the table to be sprinkled on top.