Sausage Broccoli Pasta - All Food Board

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)