Step 1

Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken sausage and crumble with a wooden spoon and let cook until browned and no longer pink on the inside, about 10 minutes, breaking up as you go along. Transfer to a large mixing bowl.

Step 2

Meanwhile, place the broccoli in a steamer basket and steam until fork tender. Transfer to a cutting board and chop very well. Add to the bowl with the chicken sausage.

Step 3

Fill a large saucepot 2/3 the way full with water and bring to a boil. Once boiling, add the pasta and cook according to the package directions (if you’re using Banza, I like to cook for 8-9 minutes.)

Step 4

While the pasta cooks, set a colander over a large bowl, so that when you drain the pasta, the bowl underneath catches the pasta water.

Step 5

Drain the pasta and add to the bowl with the sausage and broccoli, along with about 3/4 cups of the pasta water, garlic powder, oregano, Parmesan (if using), salt (go lightly), and pepper. Toss well to combine. If dry, add more pasta water by the tablespoon.

Step 6

Serve. I recommend adding red pepper flakes and extra salt onto the adults’ pasta bowls for optimal flavor!