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1
Cook pasta according to package directions until al dente.
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2
Heads up, you will need to use about 1/2 cup of the starchy cooking liquid for the sauce before you drain the pasta.
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3
In a small mixing bowl, combine the ricotta cheese, lemon zest, salt, and a lot of freshly ground black pepper.
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4
Reserve the ricotta mixture on the countertop and let it come up to room temperature The flavors of the cheese and lemon will develop as the cheese warms up.
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5
Preheat a large skillet over medium-high heat with the EVOO.
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6
Add the sausage and break it up with the back of a wooden spoon into a small bite-size pieces.
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7
Really go at breaking the meat up; it will make a difference in the end.
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8
Cook the meat until brown, about 4 to 5 minutes.
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9
While the sausage is browning, prepare the broccoli.
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10
Cut the broccoli tops into small florets.
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11
Remove the fibrous outer layer of the stem (just square it off using your knife), then thinly slice the tender center portion of the stem.
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12
Once the sausage is brown, remove it to a paper-towel-lined plate.
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13
Return the skillet to the heat and add all of the broccoli and the chopped onion.
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14
Spread the veggies out in an even layer in the pan, season with some salt and pepper, and let the broccoli brown up a bit before stirring, about 2 minutes.
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15
Add the garlic and red pepper flakes and continue to cook 2 minutes more.
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16
Add the sausage back to the skillet along with the chicken stock.
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17
Ladle in some cooking water from the pasta and bring up to a simmer.
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18
Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes.
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19
Add the lemon juice, parsley, and cooked, well-drained pasta.
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20
Toss to combine and simmer 1 last minute to allow the pasta to soak in the sauce and flavors.
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21
Turn the heat off, add the grated cheese, and toss to combine.
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22
To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of 4 shallow bowls and bury it with the hot pasta.
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23
Once you are at the table, mix it up with a fork to distribute the ricotta cheese.
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24
Serve with extra grated cheese.
