Now hear this: don't get hung up on how to pronounce this pasta because the flavor speaks for itself. Orecchiette are small ear-shaped pasta perfect for cupping delicate sauces like this butter infused with garlic and white wine. Along with fresh broccoli and fennel-flecked slices of Italian sausage, this simple weeknight-ready pasta is definitely ready for prime time.
Add pasta to boiling water and cook until al dente, 11-13 minutes. Reserve 1 cup pasta water and drain pasta in colander. Rinse with cold water to stop cooking process. Leave in colander and set aside. Reserve pot; no need to wipe clean. While pasta cooks, prepare ingredients.
Prepare the Ingredients
Cut broccoli florets into bite-sized pieces. Mince garlic. Stem and mince parsley. Rinse sausage links and pat dry.
Sear the Italian Sausage
Heat 2 tsp. olive oil in pot used to cook pasta over medium heat. Place sausages in hot pot and cook until lightly browned, 3-4 minutes per side. Transfer to one half of prepared baking sheet. Sausages will finish cooking in later step. Reserve pot; no need to wipe clean.
Finish Sausage and Cook Broccoli
Place broccoli on other half of baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Bake until broccoli is tender and sausage reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Remove from oven and allow sausages to rest until cool enough to handle. Place sausages on a clean cutting board and cut into ½" slices on an angle. While sausage and broccoli bake, make sauce.
Make the Butter Sauce
Heat 2 tsp. olive oil in pot used to sear sausages over medium-high heat. Add garlic to hot pot and cook until fragrant, 30 seconds. Add white wine and reduce by half, 1-2 minutes. Add chicken base and reserved pasta water, bring to a simmer, and cook until slightly reduced, 3-5 minutes. Remove from burner and swirl in butter. Season with a pinch of salt and pepper and add parsley (reserving a bit for garnish).
Plate the Dish
Toss pasta, sausage, and broccoli in butter sauce. Garnish with remaining parsley and grated Parmesan cheese.