PW Bowtie Pasta

  2 tbsp. olive oil

1 lb. mild Italian pork sausage, casing removed

3 cloves garlic, chopped

1 lb. bowtie pasta

3 c. chicken broth

1 tsp. dried oregano

1 tsp. salt

1/2 tsp. ground black pepper 

4 c. small broccoli florets (from 1 8-oz. piece of broccoli)

1/2 c. julienned sun-dried tomatoes, drained of oil

1/3 c. heavy cream

1/2 c. grated parmesan cheese, plus more for serving

2 tbsp. fresh lemon juice (from 1 lemon)

Red chili flakes, for serving (optional)

1. Heat a large pot over medium-high heat. Add the olive oil, then the sausage. Cook, breaking the sausage into small pieces with a wooden spoon, until it is golden brown and no longer pink, about 6 minutes. With a slotted spoon, remove the sausage to a plate and set aside. 
2. Reduce the heat to medium and add the garlic cloves. Cook for 1 minute.
3. Add the pasta, broth, 2 cups of water, oregano, salt, and pepper to the pot and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 5 minutes, stirring occasionally to prevent sticking.
4. Stir in the broccoli. Cover the pot and let cook until the pasta and broccoli are just tender, about 5 minutes, stirring half-way through. 
5. Uncover the pot. Add the sun-dried tomatoes, heavy cream, and reserved sausage. Cook until heated through, about 1 minute. 
6. Remove from the heat and stir in the parmesan cheese and lemon juice. Serve topped with more parmesan cheese and red chili flakes, if you like.