No cream or butter required to make this creamy Orecchiette broccoli and sausage pasta. Serve with Bruschetta for the ultimate Italian weeknight meal.

Ricotta Orecchiette Salsiccia with Broccoli and Bruschetta

Prepare Broccoli and Sausage Pasta: Bring a large saucepan of lightly salted water to a boil. Add broccoli, cook for 15 minutes, or until tender. Drain the broccoli, reserving pasta water; set aside.

Before draining your pasta water, reserve some of that salty, starchy water to add back into your pasta and sauce. After mixing the pasta with the sauce, add about 1/4 cup at a time until you reach a silky consistency. (The starchy water helps the sauce cling to the pasta.)

Add pasta to reserved broccoli water. Bring to boiling and cook pasta according to package directions.

Meanwhile, heat a large skillet over medium heat. Add olive oil garlic, red pepper flakes, fennel seeds, and sausage. Cook until sausage is cooked through (165 degrees), breaking up large pieces with a wooden spoon. Add cooked broccoli and continue to cook for 3 to 5 minutes until broccoli is broken up and forms a “sauce.”

Drain pasta, reserving ½ cup pasta water. Add pasta to the sausage and broccoli mixture. Add reserved pasta water, a little at a time, until pasta sauce reaches desired consistency. Stir in Parmigiano Reggiano and Pecorino Romano cheeses until melted.

Prepare Bruschetta: Preheat oven to 350 degrees. Add sliced bread to a large baking sheet and drizzle with 2 tablespoons olive oil. Bake 7 to 8 minutes, or until bread is toasted.

If desired, smash garlic cloves and rub onto bread slices. This gives the bread a mild garlicky flavor that pairs well with the bruschetta.

Meanwhile, mix together garlic, tomatoes, and basil in a medium bowl. Stir in balsamic glaze, black pepper, and remaining olive oil. Season, to taste, with salt and black pepper, set aside.

Just before serving, top bruschetta with tomato and basil mixture. Serve with Orecchiette pasta topped with additional grated cheese, if desired.