Orecchiette with Chicken Sausage and Broccoli

     I don't think it is a secret that I love pasta! It is a blank canvas to display the flavors of any season and transforms what would otherwise be a hodge podge of ingredients into an appealing entree. This recipe is made with a spring crop of baby broccoli (because I actually made this in April...remember, I've been busy) but you can add seasonal vegetables as a great way to save money and eat local. You could replace the broccoli with summer squash and tomatoes, mushrooms and arugula, or duck and caramelized onions. Another upside to pasta? It is cheap! You can buy a pound of dry pasta for a dollar just about anywhere OR you could make it yourself and spend less than a dollar on the flour and eggs needed. If you are wanting to tighten your grocery budget but don't want to feel like you are sacrificing, eat more pasta! Spend a dollar on the noodles and then 'splurge' on some bleu cheese and prosciutto. You may spend only $10 on ingredients but it will feel like a lot more.
     This dish is one you will find at many an italian restaurant. The word orecchiette (the pasta) is italian for 'little ear' and comes from the shape of the noodle. I used chicken sausage rather than a classic pork sausage for several reasons - I made it for non-pork eaters, it gives the dish a much lighter feel, and it was precooked and therefore sped up the cook time for the dish. I also used baby broccoli because it is smaller, easier to eat with the pasta, and it is just plain cute!
So, without further ado, here is what to do:

Gather your 'Mise en place' - a term basically meaning get your stuff together, both mentally and physically.

Slice sausage on the bias

Make sure your saute pan is REALLY hot - that is what gives you the yummy caramelization.

The baby broccoli does not take long to cook :)

My sous chef - she is easily distracted by bright things

The finished product!

 What you need:

3 tbsp Olive Oil
3 cloves Garlic, minced
1.5 lb Chicken Sausage, sliced
1 pkg Orecchiete, boiled in salted water
1 bunch Baby Broccoli, cut into bite-sized pieces
1/4 cup Parmesan Cheese, grated
1 tsp Crushed Red Pepper Flakes
1 bunch Italian Parsley, chopped roughly

1. Heat olive oil in a large saute pan. Add garlic and cook about 1 minute, until aromatic.
2. Add the sausage and cook until most of the pieces are brown. Add the broccoli and cook until al dente, about 5 minutes.
3. Add the cooked pasta, parmesan cheese, red pepper flakes, and parsley. Toss together and salt to taste. Enjoy!