1poundMild Italian Sausagecasings removed, or use bulk sausage
2Garlic Clovesminced
2tablespoonButter
2tablespoonFlourall purpose
2cupsWhole Milk
2tablespoonParmesan Cheesegrated
12ouncesOrecchiette Pastacooked to package directions for al dente
1-2tablespoonKosher Salt for the Pasta Water
10ouncesFrozen Broccolicooked to package directions, drained
Crushed Red Pepperfor serving
Instructions
Prep Work
Bring a large pot of water to a boil over high heat.
Remove the sausage from its casing and tear into small pieces, or use bulk sausage.
Make the creamy sauce
Heat the olive oil in a large, deep skillet over medium to medium-high heat. Add the sausage, stir, breaking up large pieces using a wooden spoon or a spatula. Cook the sausage for approximately 4-5 minutes, until browned, stirring frequently.
Lower the heat to medium-low and add the garlic, cook 1 minute, stirring frequently.
Add the butter to the skillet, when the butter melts add the flour and mix well. Cook for 2-3 minutes, stirring almost constantly.
Add the milk, and Parmesan cheese to the skillet. Stir, while gently scraping up any bits off the bottom of the skillet, continue stirring until the ingredients are combined.
When the sauce comes to a simmer, cover the skillet and cook approximately 10 minutes, stirring occasionally. Keep the sauce at a simmer, if it starts boiling too vigorously, lower the heat.
While the sauce cooks make the orecchiette pasta and the broccoli
Drop the pasta in the boiling water. Cook the pasta to package directions for al-dente. Remember to salt the water and to stir frequently.
Before you drain the pasta, reserve about a cup of the cooking water, we'll use it later. Drain the pasta.
Cook the frozen broccoli to package directions. I use the lowest cooking time on the package, minus one minute. Drain the broccoli well.
While the pasta is still hot and steaming, add it to the creamy sausage sauce.
Add the broccoli and about a ¼ cup of the reserved pasta water. Stir well until the ingredients are combined and coated with the creamy sausage sauce. If the sauce is too thick, add a little more of the reserved pasta water and stir well.
Taste the pasta; add salt, if needed.
Serve immediately with crushed red pepper and extra Parmesan cheese, if desired.