• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Cut broccoli into bite-size pieces if necessary.

• Remove sausage* from casing if necessary; discard casing. • Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add garlic and cook, stirring, until fragrant, 30-60 seconds. Remove from heat. Swap in chicken sausage for pork sausage.

• Once water is boiling, add Colavita penne to pot. Cook, stirring occasionally, 6 minutes. • Add broccoli and cook, stirring occasionally, until broccoli is bright green and pasta is al dente, 3-5 minutes more. Drain.

• Return pan with sausage mixture to medium-low heat. Add drained penne and broccoli and 3 TBSP olive oil (6 TBSP for 4 servings) and toss until everything is coated in a glossy sauce. (TIP: Add an additional drizzle of olive oil if needed.) Taste and season with salt and pepper. • Divide pasta between shallow bowls. Sprinkle with Parmesan and as many chili flakes as you like. Serve. Chicken Sausage is fully cooked when internal temperature reaches 165°.