Directions

• Bring a pot of salted water to a boil.
• Slice the Italian sausages into quarter-inch pieces.
• Heat some olive oil in a pan. Add the sausage pieces to the pan and cook until browned and crispy. Set the sausage aside, leaving the oil in the pan.
• In the same pan, add the broccoli florets and cook until they turn a vibrant green color.
• Add the rigatoni pasta to the boiling water and cook according to package instructions until al dente.
• Add the chopped garlic and shallots to the pan. Cook until the garlic is lightly golden and fragrant.
• When the broccoli is fork-tender, add finely chopped parsley and a bit of salt to the pan. Add about a tablespoon of crushed red pepper to the pan and fry lightly.
• Using a slotted spoon, transfer the pasta from the pot to the pan with the broccoli, shallots, and garlic. Stir to combine, ensuring that the pasta is well coated with the oil and seasonings.
• Add the cooked sausage to the pan, stirring to combine with the pasta and vegetables.
• Serve the pasta, topping each serving with grated Parmesan cheese.