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1
Break the sausage into 1/2-inch pieces and place it in a saucepan with 1 tablespoon of the oil.
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2
Cook over medium heat for about 10 minutes, until most of the fat has emerged from the sausage and the pieces are crunchy.
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3
Meanwhile, bring 3 quarts of water to a boil in a large saucepan and add the pasta.
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4
Mix well, bring the water back to a boil, and boil the pasta, uncovered, until tender, about 10 minutes, depending on the type and size of pasta used.
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5
While the pasta is cooking, separate the broccoli flowerets from the stalks and cut the flowerets into 1-inch pieces.
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6
Peel the fibrous skin from the exterior of the broccoli stalks and cut the stalks into 1-inch pieces.
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7
Add the broccoli to the sausage and mix well.
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8
Then stir in the garlic, reduce the heat to low, cover and cook over medium heat for about 5 minutes.
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9
When the pasta is cooked to your liking, remove and reserve one cup of the cooking liquid, and then drain the pasta in a colander.
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10
Add the reserved cooking liquid to the sausage and broccoli mixture with the corn, tomatoes, the remaining three tablespoons of oil and the salt.
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11
Cover, bring to a boil and cook for 1 minute.
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12
In a large serving bowl combine the drained pasta with the sausage and vegetables, tossing the mixture together well.
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13
Serve with grated Parmesan cheese, if desired.
