Wash and dry all produce. Bring a large pot of salted water to a boil. Trim woody bottom ends from baby broccoli, then cut stalks and florets into 1-inch pieces. Remove sausage from casings.

Once water is boiling, add orecchiette to pot. Cook, stirring occasionally, until al dente, 9-12 minutes. Carefully scoop out and reserve 1/2 cup pasta cooking water, then drain.

Heat a large drizzle of olive oil in a large pan over medium heat. Add baby broccoli and 4 tsp water. Cover and steam 3 minutes. Uncover and increase heat to medium high. Cook, tossing occasionally, until browned and tender, 3-6 minutes more. Season with salt and pepper. Remove from pan and set aside.

Heat another large drizzle of olive oil in same pan over medium-high heat. Add sausage, breaking up meat into pieces. Cook, tossing, until crisp at edges and no longer pink, 4-5 minutes. Add a pinch of chili flakes (to taste) and cook another 30 seconds. TIP: Skip the chili flakes if anyone at your table isn’t a fan of spicy heat—you can always add them at the end.

Add orecchiette, baby broccoli, pesto, pasta cooking water, and half the Parmesan to pan. Toss until everything is well-coated and a thick sauce has formed, 1-2 minutes. Season with salt and pepper.

Divide orecchiette mixture between plates. Sprinkle with remaining Parmesan and serve.