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1
Bring a pot of salted water to boil.
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2
Toast the pine nuts in a 350-degree oven for 5 minutes (watch them, they burn so easily!).
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3
Throw the whole head (with stem) of broccoli in the boiling water for 5 minutes, then remove to a cutting board.
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4
Heat 2 tablespoons olive oil in a large skillet and crumble the sausage meat into the oil until it starts to brown.
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5
Slice the garlic thinly and add garlic and pepper flakes, sauteeing until all meat is brown and slightly crisp.
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6
Slice the sun dried tomatoes thinly and add with the pine nuts to sausage.
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7
Add a few more splashes of olive oil to be sure there will be enough to cover the pastaI added a pat of butter at this point as well.
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8
Reduce to low heat and stir well.
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9
Cook pasta as per box instructions and drain.
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10
Dice the broccoli (florets and stem).
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11
Use the pasta pot to combine the penne and the sausage mixture (coating each piece of penne well with oil), reserving a tiny bit of oil in the sausage pan.
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12
Throw the broccoli into the garlicky oil and toss on low until warmed.
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13
Salt and pepper both pasta and broccoli.
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14
Pour pasta mixture into a large-mouthed bowl or wide deep dish and place the broccoli on top to one side.
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15
Top with a generous amount of shaved Pecorino Romano (serve with more at the table).
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16
The penne takes on a great nutty flavor!
