Prep the broccolini: Trim off the tough ends of the broccolini stems (about ½ inch) and cut the stalks into bite-sized pieces, keeping the florets mostly intact.

Blanch the broccolini: Bring a large pot of salted water to a boil. Add broccolini and cook for 2–3 minutes until bright green and just tender. Transfer to a kitchen towel dry and set aside.

Cook the pasta: In the same pot of salted water, add orecchiette and cook until al dente. Reserve 1 cup of pasta water before draining.

Cook the sausage: In a large skillet, heat the olive oil over medium heat. Add sausage and cook, breaking it into small pieces, until browned and cooked through, about 6–7 minutes.

Build the sauce: Add , garlic, onion and red pepper flakes. Cook until fragrant and translucent. ( 3-4 minutes.) deglaze the pan with the white wine, waiting until fully absorbed before proceeding. Then add the chicken stock, and pasta water, simmer for 5 minutes or until sauce begins to thicken.

Combine everything: Add pasta and blanched broccolini to the skillet, tossing with sausage. Gradually add reserved pasta water until the sauce lightly coats the pasta.

Finish and serve: Stir in Parmesan, season with salt and pepper, and toss well. Serve hot with extra cheese on top.