Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook until al dente, about 10-12 minutes. Reserve about a cup of pasta water, then drain the pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the Italian sausage and cook for 5-7 minutes until browned.

Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Stir in the broccoli florets and a splash of reserved pasta water. Cook for 3-5 minutes until the broccoli is tender.

Add the drained orecchiette and Parmesan cheese to the skillet. Toss to combine and add reserved pasta water as needed for creaminess.