INGREDIENTS
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1 pound orecchiette
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5 tablespoons extra virgin olive oil, divided
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1 pound sweet Italian sausage, removed from casings
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3 garlic cloves, minced
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1 pound broccoli florets
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1/2 teaspoon salt
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1/4 teaspoon red pepper flakes
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1 cup chicken broth
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3 tablespoons unsalted butter
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1/2 cup freshly grated Pecorino Romano