Sausage, Broccoli, and Red Pepper Orechiette

Separate the broccoli florets from the stems, cut any large floret clusters in half. Bring a large pot of salted water to a boil over high heat. Add the florets, and cook for about 5 minutes until just tender. Drain and plunge into cold water. Once cool, drain the broccoli well and chop it coarsely.

Heat the olive oil in a 12-inch skillet over moderate heat. Add the sausage and cook, crumbling it with a wooden spoon, until it loses its pink color. Remove the sausage with a slotted spoon. Add the red pepper flakes and garlic and sauté briefly. Add the roasted red peppers, chicken broth, and heavy cream. Stir constantly until sauce thickens slightly. Add the broccoli and season well with salt. Stir to coat the broccoli with the seasonings. Keep warm over low heat.