Bring a large pot of water to a boil; add 1 tbsp of salt. Once the water is boiling, add the orecchiette and cook to al dente (take 2 minutes off of the package instructions - it will finish cooking later). Reserve 1/2 cup of the pasta water, then drain.

Heat a large skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until most of the pink is gone, about 5-7 minutes. Because we're using sausage - there's no need for olive oil.

Add the minced cloves garlic and cook for 30 seconds. Add the broccolini and 1/4 cup pasta water. Reduce medium heat. Stir and cook until tender, about 4-5 minutes. (If you forgot the pasta water - you can sub with chicken broth or a splash of white wine.)

Reduce the heat to medium low. To the pan, add cooked pasta, Parmesan, lemon zest and juice, crushed red pepper, salt and black pepper and toss.

Add 1/4 cup pasta water and continue to cook, stirring, until glossy, adding more pasta water if needed. Taste and adjust the seasoning as desired.

Sprinkle with more Parmesan before serving.