• 2 tbsp.                         olive oil
• 1 lb.                              mild Italian pork sausage, casing removed
• 3                                    cloves garlic, chopped
• 1 lb.                              bow tie pasta
• 3 c.                               chicken broth
• 1 tsp.                            dried oregano
• 1 tsp.                            salt
• 1/2 tsp.                       ground black pepper
• 4 c.                               small broccoli florets (from 1 8-oz. piece of broccoli)
• 1/2 c.                            julienned sun-dried tomatoes, drained of oil
• 1/3 c.                            heavy cream
• 1/2 c.                            grated parmesan cheese, plus more for serving
• 2 tbsp.                         fresh lemon juice (from 1 lemon)
•       Red chili flakes, for serving (optional)

Directions

• 1.  Heat a large pot over medium-high heat. Add the olive oil, then the sausage. Cook, breaking the sausage into small pieces with a wooden spoon, until it is golden brown and no longer pink, about 6 minutes. With a slotted spoon, remove the sausage to a plate and set aside.
  2.  Reduce the heat to medium and add the garlic cloves. Cook for 1 minute.
  3.  Add the pasta, broth, 2 cups of water, oregano, salt, and pepper to the pot and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 5 minutes, stirring occasionally to prevent sticking.
  4.  Stir in the broccoli. Cover the pot and let cook until the pasta and broccoli are just tender, about 5 minutes, stirring half-way through.
  5.  Uncover the pot. Add the sun-dried tomatoes, heavy cream, and reserved sausage. Cook until heated through, about 1 minute.
  6.  Remove from the heat and stir in the parmesan cheese and lemon juice. Serve topped with more parmesan cheese and red chili flakes, if you like.

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