Delicious recipe. So hearty and satisfiying. From the book: Six Seasons: A New Way with Vegetables by Joshua McFadden
Place garlic in a small bowl and pour just enough extra-virgin olive oil over to cover.
Bring a large pot of water to boil. After it starts to boil, add enough salt to make it taste like the sea. Cook pasta 3 minutes short of al dente as directed on package.
Meanwhile, in a separate large pan, heat a glug of olive oil over medium heat. Shape your sausage into 4 patties and cook them in the pan until nicely browned, about 4 minutes.
Add the broccoli coins (not florets) and sliced garlic, with the oil, to the pan. Flip the sausage patties and cook another 4 minutes until browned on the second slide. After it's browned, break up the sausage into smaller, bite-sized pieces. Add the chili pepper flakes, cook for 30 seconds. To stop the cooking process, scoop 1/4 cup pasta water into the pan and remove from heat.
When your pasta is 3 minutes shy of al dente, add the broccoli florets and cook until the pasta is ready. Scoop about 1 cup of pasta water from the pot and drain.
Return your pot to heat and add in all your pan ingredients as well as your cooked pasta and florets. Add the whipped ricotta, 1/4 cup pasta water, and half the Parmigiano. Shake and stir all together to warm everything. Your pasta should have a nice saucy consistency, if it's too dry, add a splash of pasta water at a time.
Serve with the remaining Parmigiano and enjoy! :)