Orecchiette with Broccoli and Sausage

Method

1. Prepare the orecchiette dough: mix semolina, warm water, and a pinch of salt. Let rest in the refrigerator for about 30 minutes.
2. After resting, cut the dough into strips, then cut into small pieces.
3. Shape orecchiette: drag each piece with the back of a knife, then invert over your thumb to form the ear shape. Let them dry.
4. Meanwhile, prepare the broccoli: peel the stem, cut the heart into quarters, and boil in salted water. After a few minutes, add the broccoli florets.
5. For the sauce: in a pan, heat olive oil and brown the sausage, breaking it up. Deglaze with white wine, let the alcohol evaporate, then set the sausage aside.
6. In the same pan, add more olive oil and a clove of garlic, let it brown. Drain the broccoli and add it to the pan. Season with salt and chili pepper. Cook until the broccoli breaks down into a cream, adding some of the cooking water as needed.
7. Cook the orecchiette in the same water used for the broccoli (after removing the broccoli) until they float to the surface (about 4–5 minutes).
8. Add the cooked orecchiette to the broccoli sauce, then add the reserved sausage. Mix well.
9. Turn off the heat, add grated pecorino cheese, and serve.