Begin by chopping your broccoli into bite-sized florets and mincing 3-4 cloves of garlic. Set aside.

Bring a large pot of salted water to a rolling boil. Add the orecchiette and cook according to package instructions (about 9-11 minutes). Reserve a cup of pasta water before draining.

In a large skillet, warm 2 tablespoons of olive oil. Add the Italian sausage, breaking it up. Sauté for about 5-7 minutes until browned.

Stir in broccoli and minced garlic, cooking for an additional 4-5 minutes until broccoli is bright and tender.

Add the drained orecchiette to the skillet, tossing everything together. Use reserved pasta water to reach desired sauce consistency.

Remove from heat, stir in Parmesan cheese until melted. Season with red pepper flakes, cracked pepper, and flaky salt.