Start by getting a large pot of salted water onto a high heat and bring to the boil for your pasta.
For the sauce, finely chop onion and add to a large frying pan with a good glug of olive oil. Allow onions to soften and become translucent after a few minutes. Add garlic and stir until fragrant.
Take Barbaros Pork and Fennel Sausages out of the casings and add to the pan, using a spatula, break apart the meat into smaller pieces. Allow sausage pieces to get some colour and start to cook through.
While sausages are cooking, boil the Orecchiette pasta as per duration on the packet.
Deglaze your cooked sausage pan with white wine and allow liquid to reduce by half. Add chopped broccoli florets and turn to a low heat. Cover pan with a lid for a few minutes to steam the broccoli slightly.
Spoon Orecchiette pasta into the sauce, adding roughly ¼ cup of pasta water into the pan. Add butter and a glug of olive oil. Get everything moving to emulsify the sauce.
Serve into bowls and finish with grated Parmigiano, chilli flakes and olive oil.
