For the One Pot Sausage and Broccolini Orecchiette:

1. Heat a wide, deep pot or skillet over medium-high heat. Once hot, drizzle in the olive oil.

2. Remove the casing from the sausage and add it into the pot. Sear the sausage on one side for about 2 minutes or until golden brown. Then, flip and break it up with a wooden spoon, crumbling it as it cooks.

3. Add the chopped shallots along with a pinch of salt, then reduce the heat to medium. Cook for about 5 minutes, stirring occasionally, until the shallots have softened.

4. Stir in the garlic and dried parsley, and toast for 30-60 seconds, just until fragrant.

5. Add the orecchiette pasta to the pot, stirring to coat it in the sausage and shallot mixture. Pour in 3 cups of chicken broth, stirring to combine.

6. Bring the broth to a boil, then reduce the heat to medium. Cook, stirring every few minutes, for 13-15 minutes, or until the pasta is almost al dente (it should still have a bit of bite, as it will continue cooking in the next steps).

7. While the pasta cooks, prepare the broccolini: cut the broccolini in half, separating the florets from the stems. Slice any thicker stems in half lengthwise for even cooking.

8. Add the broccolini stems to the pasta along with ½ cup of chicken broth, lemon zest, and Calabrian chili paste. Stir well and cook for 1 minute before adding the broccolini florets.

9. Continue cooking for another 2 minutes, or until the pasta is fully cooked and the broccolini is bright green and tender.

10. Turn off the heat and stir in the Parmesan cheese and lemon juice. Toss everything together, allowing the residual heat to melt the cheese and thicken the sauce.

11. Season with freshly cracked black pepper and fresh basil. Serve immediately, topped with extra Parmesan and a sprinkle of chili flakes, if desired. Enjoy!