1 tsp Kosher salt
12 ounces orecchiette pasta
2 bunches broccolini, cut into bite-size pieces
8 ounces sweet Italian turkey sausage, casings removed
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
Pinch of red pepper flakes
1 large egg
Freshly ground pepper
1/2 cup parmesan cheese (about 2 ounces)
Bring large pot of water to a boil with 1/2 the kosher salt.
Meanwhile, roll the sausage meat into about 20 small meatballs.
Add the orecchiette and cook as directed, adding the cut broccolini in the last 3 minutes of cooking.
Reserve 1 cup cooking water.
Drain the pasta and broccolini.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned, turning occasional until cooked through – about 7-8 minutes.
Remove the meatballs from the pan and pour off any drippings from the skillet.
Add the remaining olive oil, garlic, red pepper flakes and 1/2 teaspoon salt.
Cook over medium heat, stirring, 1 minute until the garlic becomes fragrant.
Return the meatballs to the pan and add the pasta and broccolini.
Whisk the egg with the reserved cooking water in a small bowl.
Add to the skillet and stir until the sauce thickens slightly.
Season with salt and pepper.
Divide the pasta among bowls.
Sprinkle with cheese and drizzle with olive oil and add a pinch of chili flakes to taste.