Orecchiette With Caramelized Garlic, Sausage And Broccoli

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Washington Post


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10 to 12 ounces ( ) broccoli crowns, cut into 1/2-inch florets, excess stems discarded

4 tablespoons extra-virgin olive oil

3/4 pound sweet Italian sausage, casings removed, cut into 1-inch pieces

3/4 pound dried orecchiette (may substitute penne pasta)

3 cloves garlic, sliced very thin


8 oil-packed sun-dried tomatoes, drained and cut into thin strips

1 tablespoon chopped thyme

Freshly ground black pepper

1 tablespoon lemon juice, or more to taste

3 tablespoons grated Parmigiano-Reggiano cheese, plus more for serving

3 scallions, both white and light green parts, sliced thin

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