- 8 cups chicken broth
- 1/2-1 tsp red pepper flakes
- 1 lb spicy Italian sausage
- 1 1/2 lb broccoli, trimmed and cut into florets
- Salt and freshly ground pepper
- 12 oz orecchiette pasta
In a large, heavy pot, bring the broth and red pepper flakes to a boil over medium heat. Reduce the heat to low and simmer for 20 minutes.
Using a fork, prick the skins of the sausages. In a frying pan, cook the sausages over medium heat until lightly browned on all sides and cooked through, 15-20 minutes. Transfer to paper towels to drain and cool. Cut the sausages into rounds and add to the broth. Add the broccoli and simmer until tender, about 15 minutes.
In a large pot, bring 5 quarts water to boil over high heat. Add 1 Tbsp salt and the orecchiette and cook until al dente, about 12 minutes, or according to package directions. Drain well.
Add the orecchiette tot eh broth and season to taste with salt and peper.
William Sonoma