Sausage and Broccoli Pasta

Break the broccoli into small florets, cutting any large ones in half. Bring 2500 ml of water to a boil, add 1 tsp salt, and cook the broccoli for 6–8 minutes until tender but not overcooked. Remove the florets with a slotted spoon and keep the water for the pasta.

In the same water, cook 320 g of short pasta until al dente, following the package timing. Before draining, reserve 150 ml of the pasta water.

While the pasta cooks, remove the casings from 300 g of Italian pork sausages and crumble the meat into small pieces. Heat 2 tbsp olive oil in a large skillet, add 2 minced garlic cloves, and cook for 30–40 seconds without letting the garlic brown.

Add the sausage meat and cook for 5–7 minutes over medium heat, breaking it up with a spatula, until well browned. Pour in 120 ml dry white wine and let it reduce for 2–3 minutes.

Add the broccoli to the skillet, along with 0.5 tsp chili flakes and black pepper to taste. Mash some of the broccoli with a fork, pour in 100 ml of the reserved pasta water, and stir to form a rich sauce.

Add the drained pasta to the skillet, pour in another 50 ml of pasta water if needed, and toss over the heat for 1–2 minutes so the sauce coats the pasta evenly.

Remove the skillet from the heat, stir in 50 g finely grated Parmesan, mix well, and serve immediately while hot.