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1 large head of broccoli (1¼–1½ pounds), cut into florets, stalk peeled and chopped into ½" pieces
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, smashed
12 ounces fresh Italian sausage (about 3 links), casings removed
Crushed red pepper flakes
12 ounces orecchiette
3 tablespoons unsalted butter, cut into pieces
1½ ounces Parmesan, finely grated (about ½ cup), plus more for serving
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1st Keep
 tapay
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