Bring a large pot of salted water to a boil.

Add the orecchiette and cook according to package directions.

In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Crumble the sausage into the skillet and cook.

Reduce the heat to medium and add the garlic, cook for 1 minute more.

Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt and red pepper flakes.

Cook, stirring frequently and scraping the bottom of the pan until the broccoli is tender-crisp. Stir in the butter until melted and simmer for a few minutes.

Drain the pasta well and place back in the pasta pot. Add the sausage and broccoli mixture, along with half of the cheese, and toss to blend. Taste and adjust seasoning.