Orecchiette with Italian Sausage and Broccoli Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			2 Bunches Broccoli 3 tbls Olive Oil 1 lb Bulk Mild Italian Sausage 6 Garlic Cloves, minced 3 tsp Crushed Red Pepper Flakes 1 cup Kalamata Olives, cut in half 1/2 cup Pecorino Romano Cheese, grated 1 cup Golden Raisins 1 Lb Orecchiette
			Bring large pot of salted water to a boil. Boil the florets and cook for 5 min or until tender. Remove florets and place in ice water to stop cooking, save cooking water for pasta. Add pasta to water and cook till done. Meanwhile cook in large skillet heat olive oil over medium heat. Add sausage, garlic and red pepper flakes and break into pieces, cooking until golden brown. Strain the broccoli and add to sausage mixture, coating with juices could add pasta water in needed for more sauce. Strain pasta and add with olives and raisins, stir in pecorino cheese and serve.