There are so many things to love about this meal. Well, first, it’s pasta. It comes together in less than 30 minutes start to finish. It costs less than $20 to feed your family. It has very few ingredients. If you have a picky eater it can be served as separate components. But most importantly it has so much flavor. Which you might not expect, but all the ingredients have a chance to really show off. I have made this for company. I have made it in a rental vacation house and fed a crown. And I have made it on a Tuesday night after rushing in from soccer practice. Hope you will make it too.

Serves 6

5 tablespoons extra-virgin olive oil
12 oz bite-sized broccoli florets (2½ to 3 cups)
Kosher salt
16 oz Italian sausage (use sweet if cooking for kids, or half sweet, half spicy)
1 cup chicken broth
1 teaspoon lemon juice
1 teaspoon dried oregano
1 pound dried pasta
Freshly grated Parmigiano-Reggiano cheese for serving

Preheat the oven to 425.

In a large pot, bring water to a boil and add 1/4 cup kosher salt. Cook pasta to al dente or per the box directions, reserving 1 cup of cooking water before draining.

Spread broccoli out on a large sheet pan and toss with 1/4 cup olive oil and 1 teaspoon salt. Toss to coat. Roast for 15-17 minutes. Remove from the oven and set aside.

While broccoli is roasting heat a large skillet over medium heat and add sausage, pinching pieces off as you add it. Cook, breaking apart pieces even more, until the sausage browns, about 8 to 10 minutes.
Add the chicken broth, lemon juice and oregano, and simmer over medium heat until the broth cooks down, about 5 to 8 minutes. Taste for seasoning.

Add the broccoli and pasta to the sausage in the skillet, and sprinkle with half of the reserved pasta water and the remaining 1 tablespoon olive oil. Stir with a wooden spoon to blend. Taste for seasoning. Sprinkle with the Parmigiano-Reggiano.
Add more pasta water if needed to create a sauce that lightly coats the pasta. Serve immediately.