Step 1

Mince 6 cloves of garlic and 2 shallots (can sub 1 small onion, any color).

Step 2

Cut 1 large head of broccoli into florets (yields 4 heaping cups broccoli florets).

Step 3

Drain 1/2 cup of sun dried tomatoes.

Step 4

Grate 1/2 cup of Parmesan or Asiago cheese.

Step 5

Place a large skillet (12 inches or larger) on the stove top and heat to medium-high. Add 2 Tbsp. of olive oil to the skillet.

Step 6

Once heated, add 1 lb. of ground Italian sausage (mild or spicy) to the skillet.

Step 7

Sauté the sausage for 8-10 minutes or until it is fully cooked, breaking it apart with a wooden spatula as it cooks.Once the sausage is fully cooked, remove it from the skillet and set aside, leaving the fat and oil in the skillet.

Step 8

Add the minced garlic and shallots (or onions) to the skillet and sauté for 2-3 minutes, stirring often.

Step 9

Add the broccoli florets to the skillet along with ¼ tsp. each of kosher salt and pepper. Sauté the broccoli florets for 4-5 minutes, stirring often.

Step 10

Add 12 oz. of gluten free orzo pasta to the skillet and sauté for 1-2 minutes, stirring often.

Step 11

Pour 3 cups of low sodium chicken broth (measured with liquid measuring cup) into the skillet and add 1 ½ cups of crushed tomatoes (measured with a dry measuring cup) (can sub tomato sauce).

Step 12

Add ½ tsp. Italian seasoning, ¼ tsp. red chili flakes (optional), and another ¼ tsp. each of kosher salt and pepper to the skillet and stir until completely combined.

Step 13

Bring the pasta to a boil. Once boiling, reduce to a simmer or low boil. Cook for 8-10 minutes on a low boil, stirring often to prevent the pasta from sticking to the bottom of the skillet (this is more important toward the end of the cooking process).

Step 14

The pasta will plump up and absorb the liquids and the broccoli will soften slightly. Cook the pasta just until al dente (overcooking it will cause the pasta to become mushy) and most of the liquid is absorbed.Cooking times may vary slightly.

Step 15

Add the cooked sausage back into the skillet along with the ½ cup each of sun dried tomatoes and grated Parmesan or Asiago cheese. Stir all of these ingredients together until completely combined.Continue to cook for 1-2 minutes, or until all of the ingredients are warmed through.

Step 16

To Serve: Serve with some extra grated Parmesan or Asiago cheese and fresh basil or parsley for garnish (optional).