Instructions

• Fill a large pot with water and bring to a boil. Meanwhile fill a large bowl with ice water and set aside.
• Add the broccoli florets to the boiling water and cook 1–2 minutes, until bright green and crisp-tender. Use a slotted spoon to transfer the broccoli to the ice water to stop cooking; set aside.
• Return the pot of water to a boil (if it stopped). Add the pasta and cook until al dente according to package directions. Before draining, scoop out and reserve 1 cup of the pasta cooking water. Drain the pasta and do not rinse.
• While the pasta cooks or immediately after draining, heat the olive oil in a large sauté pan or Dutch oven over medium heat.
• Add the sausage coins in a single layer and cook until browned on both sides, about 2–4 minutes per side. Transfer the browned sausage to a plate and set aside.
• Add the minced garlic and crushed red pepper flakes (if using) to the pan with the remaining oil and cook until fragrant, about 30–60 seconds.
• Return the blanched broccoli and the cooked sausage to the pan and stir to combine.
• Pour in the marinara sauce and the half-and-half, stirring to combine. Cook 1–2 minutes, until the sauce is warmed through.
• Add the drained pasta and the 1/4 cup grated Parmesan to the pan. Stir frequently until the sauce thickens and clings to the pasta and other ingredients. If the sauce is too thick, add some reserved pasta water a few tablespoons at a time until you reach the desired consistency.
• Serve the pasta hot with additional Parmesan on top, if desired.