Begin by washing and chopping the broccoli into small florets to ensure quick and even cooking. Set aside.

In a large pot, bring salted water to a boil. Add orecchiette and cook for 10-12 minutes until al dente, reserving 2 cups of pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add crumbled Italian sausage and cook for 6-8 minutes until browned.

Add minced garlic to the skillet and cook for 1-2 minutes until fragrant, being careful not to burn it.

Combine the drained orecchiette, reserved pasta water, and broccoli in the skillet. Cook for 2-3 minutes, stirring well.

Serve topped with grated Parmesan cheese and a sprinkle of red pepper flakes, seasoning with cracked pepper and salt to taste.