Ingredients:

  • 1 lb / 450 g Dry Short Pasta (Orecchiette, Penne, or Rigatoni)
  • 1 lb / 500 g Tenderstem Broccoli (or Broccolini/Broccoli Rabe), trimmed and chopped into 1-inch pieces
  • 1 tbsp Kosher Salt (for the pasta water)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 lb / 450 g Italian Sausage (Mild or Hot, removed from casings)
  • 4-5 cloves Fresh Garlic, finely minced
  • 1 tsp Dried Chilli Flakes (adjust to taste)
  • 1/4 cup Dry White Wine (Optional, e.g., Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup Reserved Pasta Cooking Water (plus more as needed)
  • Zest of 1 Medium Lemon
  • 1/2 cup Freshly Grated Parmigiano-Reggiano (plus extra for serving)
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 tbsp Extra Virgin Olive Oil (for finishing/drizzling)
  • Flaky Sea Salt (to taste)

Instructions:

  1. Preparation: Remove sausage from casings, mince the garlic, and chop the broccoli. Grate the cheese and lemon zest. Bring a large pot of heavily salted water to a rolling boil.
  2. Add the dry pasta to the boiling water and cook according to package instructions, aiming for a few minutes shy of al dente (usually 8-10 minutes).
  3. Blanch Broccoli: Two minutes before the pasta is due to be drained, add the chopped Tenderstem broccoli to the boiling pasta water.
  4. Reserve Water and Drain: Just before draining, use a mug or ladle to reserve at least 1 cup (240 ml) of the starchy cooking water. Drain the pasta and broccoli immediately and set aside. Do not rinse!
  5. Brown Sausage: Heat 1 tbsp of olive oil in the large frying pan over medium-high heat. Add the sausage meat and break it up. Cook until deeply browned and crisp (about 6–8 minutes).
  6. Sauté Aromatics: Reduce heat to medium. Push the sausage to one side. Add the minced garlic and chilli flakes to the exposed oil/sausage fat. Sauté for 30–60 seconds until fragrant—do not let the garlic burn!
  7. Deglaze (Optional): Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Allow the wine to reduce by half (about 1 minute).
  8. Combine and Emulsify: Add the drained pasta and broccoli mixture to the frying pan with the sausage. Ladle 1/2 cup (120 ml) of the reserved pasta water over the mixture. Toss constantly over medium heat until the starch combines with the fat to form a light, glossy sauce. Add more water, a splash at a time, if the mixture looks dry.
  9. Finish Seasoning: Remove the pan from the heat. Stir in the grated Parmigiano-Reggiano, lemon zest, and black pepper. Drizzle with 2 tbsp of fresh Extra Virgin Olive Oil just before serving to add a final aromatic sheen. Serve immediately.