Bring a small pot of water to a boil.

Meanwhile, trim and cut the broccoli into florets.

In a nonstick skillet, heat a drizzle of extra virgin olive oil with a garlic clove and cook until the garlic is golden (be careful not to burn it).

Remove the casing from the sausage and break it up with a knife. When the garlic is golden, add the sausage to the skillet and cook it through.

Add a splash of white wine, increase the heat, and let it evaporate. Add the rosemary and thyme.

Cook the broccoli in the boiling salted water for 6 to 8 minutes, then add them to the sausage in the skillet.

Cook the orecchiette in the same water used for the broccoli and drain when al dente.

Toss the orecchiette with the broccoli and sausage mixture, and serve with plenty of freshly ground black pepper.