Rigatoni with Broccoli and Sausage – Marcel’s Culinary Experience

Ingredients

• 3-4 garlic cloves, very thinly sliced
• Extra-virgin olive oil
• 1 pound sweet or hot Italian sausage
• Salt and pepper
• 8 ounces rigatoni
• 1 pound broccoli, stems trimmed and peeled, stems sliced crosswise into ¼” coins, and tops cut into florets
• ¼ teaspoon dried chile flakes
• ½ cup Whipped Ricotta (recipe follows)
• ½-1 cup grated Parmigiano-Reggiano
• ¼ cup dried breadcrumbs, optional
• Whipped Ricotta (Makes about 1 ½ cups)
• 1 ½ cups whole-milk ricotta cheese (from Marché)
• ½ teaspoon kosher salt
• Freshly ground black pepper
• ¼ cup extra-virgin olive oil