Creamy Orecchiette Pasta with Italian Sausage and Broccolini

Bring a large pot of salted water to a boil. Add 1 tablespoon olive oil and orecchiette and cook stirring occasionally until tender yet firm to the bite 8 to 10 minutes. Drain and set aside.

Meanwhile heat a large (10-inch) skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly 5 to 7 minutes. Drain and discard most of the fat. Transfer cooked sausage to a bowl and return skillet to medium-high heat.

Add bell pepper and green onion to the skillet. Saute until white of onion becomes translucent about 5 minutes. Add broccolini and garlic; saute until broccolini is crisp-tender about 3 minutes more. Set vegetables aside.

Melt butter in a larger skillet over medium heat. Add half-and-half and Parmesan cheese stirring constantly until bubbly about 5 minutes. Add cream cheese Italian seasoning salt and pepper. Cook until sauce begins to thicken about 5 minutes more.

Add cooked sausage and vegetables to the skillet. Stir in drained pasta. Serve immediately.