Pasta With Turkey Meatballs Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			Kosher salt 16 ounces orecchiette pasta 4 bunches broccolini, cut into bite-size pieces 16 ounces sweet Italian turkey sausage, casings removed 2 tbsp extra-virgin olive oil, plus more for drizzling 6 cloves garlic, thinly sliced 1 tsp red pepper flakes 2 large eggs Freshly ground pepper 1 cup grated ricotta salata or parmesan cheese
			Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Reserve 1 3/4 cup cooking water, then drain the pasta and broccolini. Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels. Keep drippings in the skillet, add the garlic, red pepper flakes and 1/2 teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly. Season with salt and pepper and 1/2 cup ricotta salata. Divide the pasta among bowls. Sprinkle with the remaining cheese and drizzle with olive oil.