Serves: 6

Ingredients:

Directions:

Heat 2 tablespoons of the oil in a large skillet or Dutch oven set over high heat. Place the sausage in the pan and allow it to cook, moving it occasionally to avoid sticking, until the fat has been rendered, 4 to 5 minutes. Remove meat from pan and set.

Remove the excess fat from the pan, reduce the heat to low, and add the onion, carrot, and celery. Sweat the vegetables over low heat for about 6 minutes or until tender, letting them get soft but not browned. Add the red wine and scrape the bottom of the pan with a wooden spoon as you stir the wine in to dislodge the browned bits of meat. Add the tomatoes, bring the mixture to a boil, and return the sausage to the pan. Reduce to a simmer and cook for 30 to 45 minutes, until the mixture is at ragu consistency, adding more liquid if necessary to keep the meat moist.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

While the water is heating, heat the remaining 3 tablespoons olive oil in a 12- to 14-inch sauté pan until almost smoking. Add the garlic, chili flakes, and broccoli, and toss over high heat until the broccoli is tender, but still remains bright green. Add the ragú and toss over high heat for 2 minutes, seasoning it with salt and pepper.

Drop the orecchiette into the boiling water and cook until tender yet al dente. Drain the pasta and add it to the pan containing the broccoli and ragú. Toss over high heat for 1 minute. Divide evenly among 6 warm pasta bowls, grate Asiago cheese over each bowl, and serve immediately.