Sausage and Peppers Pasta with Broccoli Kay Chun The New York Times Cooking Yield:4 servings ¼ cup extra-virgin olive oil 1 pound sweet Italian pork sausage, casings removed 1 pound broccoli, cut into 1½-inch florets (about 4 cups) 2 medium yellow bell peppers (12 ounces), cored, seeded and thinly sliced (about 2½ cups) 3 cloves garlic, thinly sliced Kosher salt and pepper< 1 pound rigatoni ½ cup grated Parmesan (2 ounces) plus more for serving 2 Tbsp. fresh lemon juice (from about ½ lemon) ½ tsp. red-pepper flakes Heat 2 Tbsp. oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 Tbsp. oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, ½ cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper. Serve the pasta with additional Parmesan for sprinkling on top.

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