Ingredients:

  • 1 lb Farfalle (bow tie pasta)
  • 1 lb Italian Sausage, bulk (casing removed)
  • 1 large head Broccoli, cut into bite-sized florets
  • 3 tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic, thinly sliced
  • 0.5 tsp Red Pepper Flakes
  • 0.5 cup Parmigiano-Reggiano, freshly grated
  • 1 Organic Lemon, zest and juice
  • 2 tbsp Unsalted Butter, cold
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Instructions:

  1. Bring a large pot of heavily salted water to a boil. In a large 12-inch skillet or braiser, heat 1 tablespoon of olive oil over medium-high heat.
  2. Add the bulk Italian sausage to the skillet, spreading it into a flat disc. Sear undisturbed for 3 minutes until a deep mahogany crust forms, then begin breaking it up into chunks.
  3. Drop the farfalle into the boiling water. Set a timer for 3 minutes less than the package instructions for al dente.
  4. Add the sliced garlic and red pepper flakes to the skillet with the sausage, cooking until the garlic is golden and fragrant.
  5. When the pasta timer has 3 minutes remaining, add the broccoli florets directly into the boiling pasta water to blanch.
  6. Reserve 1 cup of starchy pasta water, then drain the pasta and broccoli. Transfer them to the skillet with the sausage.
  7. Add the remaining olive oil, lemon juice, lemon zest, cold butter, and half of the Parmesan. Toss vigorously, adding splashes of reserved pasta water as needed to create a glossy, emulsified sauce.
  8. Season with salt and black pepper to taste. Serve immediately topped with the remaining Parmigiano-Reggiano.