3 to 4 garlic cloves, very thinly sliced | extra-virgin olive oil | 1 pound sweet or hot italian sausage, bulk or casings removed | kosher salt and freshly ground black pepper | 8 ounces rigatoni | 1 pound broccoli, stems trimmed and peeled, stems sliced crosswise into 1/4 inch coins, and tops cut into florets | 1/4 teaspoon dried chile flakes | 1/2 cup whipped ricotta | about 1 cup freshly grated parmigiano-reggiano | 1/4 cup dried breadcrumbs (optional) | | put the garlic in a small bowl and pour over enough olive oil to cover. Shape the sausage into 4 balls, then flatten them like a hamburger patty. | | bring a large pot of water to a boil and add salt until it tastes like the sea. add the pasta and cook to just shy of al dente according to the package directions. | | meanwhile, heat a small glug of olive oil in a large skillet over medium. add the sausage patties and cook until nicely browned on one side, about 4 minutes. | | add the broccoli coins and the sliced garlic, including the oil, to the skillet. Flip the sausage patties and keep cooking until the sausage is just about fully cooked (it's okay if it's a touch pink in the center, because it will continue to cook a bit), another 4 minutes or so. Break up the sausage with a spoon into bite-size chunks. Add the chile flakes and cook for 30 seconds or so. With a ladle or a measuring cup, scoop out about 1/4 cup of the pasta cooking water, add it to the pan to stop the cooking of everything, and slide the pan from the heat. | | about 3 minutes before the pasta should be al dente (according to the package directions), add the broccoli florets and cook all together until the pasta is ready. Scoop out another cup of pasta cooking water, drain the pasta and broccoli, and add to the skillet. | | Return the skillet to the heat. Add 1/4 cup or so of the pasta water, the whipped ricotta, and half the Parmigiano. Season generously with salt and black pepper. Shake the pan to combine the ingredients, put back over medium heat, and cook for a couple minutes to warm everything through and make a nice saucy consistency. | | Serve with more Parmigiano and top with the breadcrumbs (if using)