This is a simple and rich dish – use high-quality ingredients to let the flavors shine. Adapted from Six Seasons.

Ingredients

• 3 to 4 garlic cloves, thinly sliced
• 1 lb sweet or hot Italian sausage, casings removed
• 8 oz rigatoni
• 1 lb broccoli, tops cut into florets and stems trimmed, peeled, and sliced crosswise into 1/4″ coins
• 1/4 t dried chile flakes
• 1 c grated Parmesan
• 1.5 c whole-milk ricotta cheese
• Olive oil
• Kosher salt and freshly ground black pepper

Instructions

1. Make whipped ricotta:
   • Put the ricotta, 1/2 t salt, and 20 twists of pepper in a food processor.
   • With the motor running, add 1/4 c olive oil in a thin stream, pausing to scrape down the sides as needed.
   • Pulse until the mixture is thick and creamy.
   • Set aside (and store leftovers in the fridge for up to 1 week.)
2. Put the garlic in a small bowl and cover with olive oil.
3. Shape the sausage into 4 balls, then flatten them like a hamburger patty.
4. Bring a large pot of water to a boil and add salt until it tastes like the sea.
5. Add pasta to water and cook to just shy of al dente, according to the package directions.
6. As the pasta is cooking, heat a small glug of olive oil in a large skillet over medium heat.
7. Add the sausage patties and cook until nicely browned on one side, about 4 minutes.
8. Add the broccoli coins and sliced garlic in oil to the skillet.
9. Flip the sausage patties and keep cooking until the sausage is just about fully cooked, another 4 minutes or so.
10. Break up the sausage into bite-size chunks, then add chili flakes and cook for another 30 seconds.
11. Scoop out 1/4 c of the pasta cooking water and add to the pan to stop the cooking of everything. Remove pan from heat.
12. Scoop out another cup of pasta cooking water and set aside.
13. About 3 minutes before the pasta should be al dente (according to the package directions), add broccoli florets and cook until pasta is ready.
14. Drain the pasta and broccoli, then add to the skillet with the sausage.
15. Return skillet to heat. Add 1/4 c of pasta water, 1/2 c (or more) whipped ricotta, and the Parmesan.
16. Season generously with salt and black pepper, then stir to combine.
17. Cook over medium heat for a couple of minutes to warm everything through and make a nice saucy consistency.