Pasta with Turkey Meatballs

Ingredients:

• 340 g orecchiette pasta
• 2 bunches broccolini, cut into bite-sized pieces
• 220 g raw sweet Italian turkey sausage, casings removed
• 1/4 cup extra-virgin olive oil + extra for drizzling
• 4 cloves garlic, thinly sliced
• A pinch of red pepper flakes
• 1 large egg
• 0.5 cup grated ricotta or Parmesan cheese (about 60 g)

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the broccoli 2 minutes before the end of the cooking time. Set aside 1 cup of water, and drain the rest in the sink.
2. Meanwhile, form the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5-6 minutes.
3. Transfer to paper towels to drain excess fat. Drain all fat from the pan, then add the remaining 3 tablespoons of olive oil, garlic, red pepper flakes, and 1/2 teaspoon of salt. Cook over medium heat, stirring, for 1 minute. Add the cooked pasta, broccolini, and meatballs.
4. Whisk the egg with the pasta water in a small bowl, then add to the pan and stir until the sauce thickens slightly. Season with salt and pepper to taste. Divide the pasta among plates. Sprinkle with cheese and drizzle with olive oil.