Bring a large pot of salted water to a boil over high heat. Add the orecchiette and cook according to package instructions until just al dente, usually around 10-12 minutes. Reserve about a cup of the starchy pasta water before draining.

While the pasta cooks, heat a large skillet over medium heat and drizzle in a tablespoon of olive oil. Add the sliced Italian sausage to the skillet, cooking for about 5-7 minutes until browned.

Once the sausage is browned, stir in the minced garlic and cook for about 1 minute until fragrant.

Add the broccoli florets to the skillet, cooking for an additional 5-7 minutes until they are bright green and tender-crisp.

Add the drained orecchiette directly into the skillet along with a splash of the reserved pasta water. Toss together gently for about 2-3 minutes.

Remove the skillet from heat and stir in the grated Parmesan cheese, mixing until it melts and coats the pasta well. Adjust seasoning to taste.