Ingredients

• 2 linksshot italian sausage (casing removed)
• olive oil
• 1 bunchbaby broccoli (sliced thin)
• 3 clovessgarlic (sliced thin)
• hot cherry peppers (diced)
• white wine
• chicken stock
• salt
• 50 gramsParmigiano reggiano (grated)

Directions

1. Place the stock in a pot on medium-high heat or warm up in the microwave
2. Chop the broccoli into pieces
3. thinly slice the garlic
4. dice the cherry peppers
5. Set a wok or saucier over medium-high heat
6. add a small drizzle of olive oil
7. add the sausage removed from the casing
8. Break apart with a potato masher
9. cook until done then transfer to a bowl
10. keep as much fat in the pan as you can
11. Add the garlic and diced peppers
12. saute for 30 seconds
13. Add the broccoli with a pinch of salt
14. cook for 2-3 minutes stirring occasionally
15. Remove and add to the same bowl as the sausage
16. Pour in a splash of white wine to deglaze the pan
17. Add the dried pasta to the wok along with just enough chicken stock to cover the pasta
18. It should come to a boil very quickly
19. Cook the pasta until al dente
20. add more stock as needed if it reduces too fast before the pasta is done
21. At the end, the pasta should be cooked through and the stock should be significantly reduced into a sauce-like consistency
22. Turn the heat off and add the parm reg
23. Stir in until the sauce comes together
24. To thicken it can be cooked down more or optionally, use a corn starch slurry
25. Once thickened to your liking, add the sausage and broccoli mixture and stir to combine
26. Serve immediately with more parm reg over the top.