Bring a big pot of salted water to a boil over high heat.
Wash and dry the broccoli, and cut the heads away from the stem of the broccoli.
Place the broccoli into the boiling water and cook for about 5 minutes, remove the broccoli and set aside.
In a skillet over medium-high heat add olive oil and minced garlic, sauté for 1 minute and add the broccoli.
Sauté the broccoli for 2-3 minutes, remove the broccoli from the pan and set aside.
Remove the sausage from the casings and place the sausage into the skillet and sautè to cook thoroughly.
Once the sausage is cooked, add the white wine and let the wine evaporate.
In the same pot of water that you cooked the broccoli in add the orecchiette and cook until al dente. Save some of the water from cooking.
Add the broccoli to the skillet with the sausage.
Then add the orecchiette into the skillet with the sausage and broccoli, sauté together and add a pinch of Gops seasoning.
Add the Pecorino Romano and add a bit of the water from the pasta to loosen up the sauce.
