Add olive oil to a deep sided skillet. Heat over medium-high and once hot, add in the turkey sausage. Cook until browned and no longer pink. Add a few splashes of water and scrape any brown bits from the bottom of the pan. Transfer the browned, fully cooked turkey sausage to a bowl.

Spray the same pan with olive oil and add in the shallot with a pinch of kosher salt.*

Once the shallots are tender, add in halved cherry tomatoes, minced garlic and a generous pinch of red pepper flakes. Stir and cook 1 to 2 minutes. The garlic should be fragrant and the tomatoes just starting to blister. Transfer the tomato shallot mixture to the bowl with the sausage.

Pour the low-sodium chicken broth into the pan, increase the heat to high and bring to a boil.

Next add in the dry orecchiette. Stir often, cooking for 8 minutes. To the pasta and remaining broth, add in the chopped broccolini. Stir, occasionally for 4 to 6 minutes or until the fork tender. There may be a little broth left in the pan but that’s quite alright. It will become the sauce to this pasta dish.

Once the pasta is cooked and broccolini tender; add the sausage, tomatoes, shallots and garlic back into the pan with 1 teaspoon lemon zest and juice from 1 lemon.

Stir in 1/4 cup parmesan and the torn basil. Taste before seasoning with 1/2 teaspoon kosher salt and black pepper, or to your preference.