1 4-piece package of Field Roast Italian Vegan Sausages, plastic removed
1 bunch broccolini, trimmed and cut into bite-size pieces
1 tsp salt, divided
¼ cup extra virgin olive oil, divided
½ tsp red pepper flakes, divided
In a medium pot, bring water to a boil. Cook Orecchiette following the package instructions, using ½ teaspoon of salt to flavor the boiling water. Save a small bowl of pasta water for later use.
Meanwhile, use your hands to crumble the vegan sausages. Set aside.
Bring a large braising pan or deep dished pan to medium-high heat and lightly coat the bottom of the pan with olive oil. Cook the garlic until fragrant and just a touch brown, about 3 minutes max.
Add a heavy pinch of red pepper flakes, stir, then add in the crumbled sausage. Continue to cook for about 4 minutes, until slightly brown and you begin to smell the sausage’s fennel. Sprinkle in a pinch of salt, and add a bit more oil to encourage the browning of the vegan sausage, as needed.
Add in the chopped broccolini, and stir to combine and cook for about 2-3 minutes. Add a small scoop of starchy pasta water to help steam cook the broccolini. Cook, stirring the mixture frequently, until the greens darken to a deep rich color, about 3-5 minutes.
Add the cooked and drained pasta to the mixture and drizzle remaining oil. Mix to combine, and taste. Add any additional salt and red pepper flakes necessary.