Ingredients:2 cups Garofalo (or penne, spiral or small shaped pasta)
1 cup reserves starch water from cooking pasta
4 mild Italian sausages, casing removed and crumbled
1 small head of broccoli
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
Directions:Begin to cook pasta according to package directions. When almost al dente, add broccoli and cook until tender crisp, about 1 - 2 minutes.
Cook crumbled sausage in a large saute pan over medium high heat. Add garlic near the last minute of the sausage cooking and continue to cook until no longer pink.
Add drained pasta, pasta water and broccoli. Toss until heated through.
Plate individual servings and sprinkle with Parmesan cheese.