Ingredients:

  • 1 lb farfalle pasta
  • 1 lb bulk Italian sausage, casings removed
  • 2 large heads fresh broccoli, cut into bite-sized florets
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1 tbsp sea salt
  • 1/2 cup reserved starchy pasta water
  • 1 tsp lemon zest
  • 1/4 tsp fresh cracked black pepper

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it into small crumbles. Cook undisturbed for 3 minutes to develop a crust, then stir until the meat is mahogany-colored and crispy. Do not drain the rendered fat.
  2. Bring a large pot of water with 1 tbsp sea salt to a rolling boil. Add farfalle and cook for 3 minutes less than the package directions. During the final 4 minutes of pasta cooking, add the broccoli florets directly into the boiling water with the pasta.
  3. Reduce the sausage skillet heat to medium. Add the sliced garlic and red pepper flakes, sautéing for 60 seconds until fragrant and golden. Reserve 1/2 cup of pasta water, then drain the pasta and broccoli.
  4. Add the drained pasta and broccoli to the skillet with the sausage. Pour in 1/2 cup of reserved pasta water and the Parmesan cheese. Toss vigorously over medium heat until the liquid emulsifies into a silky glaze. Finish with lemon zest and black pepper.