Step 1

Bring a large pot of water to a boil. Season with plenty of salt (I use 2 tbsp fine sea salt). Chop broccoli.

Step 2

Once water is boiling, add pasta and cook according to package directions. When 5 minutes remain in the cooking time, add broccoli (for more crisp broccoli, you can add with 4 min remaining).

Step 3

Meanwhile, warm a large nonstick skillet over medium heat. Add sausage and cook, stirring often, for about 7-10 minutes, or until no longer pink. If using pork sausage, drain well using a slotted spoon and transfer to a bowl.

Step 4

Drain pasta and broccoli, reserving 2 cups of the pasta water. (I like to place a liquid measuring cup under the strainer for ease.) Return pasta to the pot.

Step 5

Warm 1/2 tbsp olive oil in the skillet used for the sausage over medium low heat. Add garlic and a pinch of red pepper flakes. Cook, stirring often, for 2-3 minutes, until fragrant and just starting to turn golden. Stir in sausage.

Step 6

Add mixture to pot with pasta with 1 1/2 cups reserved pasta water, parmesan, olives, lemon zest, remaining 3 tbsp olive oil, and plenty of freshly ground black pepper (I find I don't need extra salt if I heavily salt the pasta water). Stir and adjust seasoning to taste, adding more pasta water if needed to loosen. Serve hot with extra parmesan and red pepper flakes!