Coarse salt and ground pepper
1 pound rotini
2 heads broccoli, cut into florets (about 4 cups)
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tbsp finely grated lemon zest, plus 2 tbsp lemon juice
4 anchovy fillets, minced or 2 tsp anchovy paste (this is what I use)
1 lb sweet Italian sausage, casings removed*
Parmesan, grated, for serving
In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender.
While the pasta is boiling, add sausage to a large frying pan and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, about 8 to 10 minutes.
In a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies or anchovy paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drain the pasta and broccoli and reserve 1 cup pasta water. Return pasta and broccoli to pot, along with the cooked sausage and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.
*You can easily substitute hot Italian sausage or chicken or turkey italian sausage for less fat/calories.