320–400 g (11¼–14 oz) your favourite short dried pasta
2 tablespoons olive oil
300 g (10½ oz) (about 4) pork and fennel sausages
2 large garlic cloves, finely chopped
½ cup (125 ml) chicken stock
170 g (6 oz) broccoli florets, finely chopped
½ cup (125 ml) full-fat milk
1 tablespoon salted butter
¼ cup (25 g) grated Parmigiano Reggiano or Parmesan, plus extra to serve
zest of 1 lemon

Bring a large saucepan of water to a lively boil and season it so it’s as salty as the sea. Add the pasta and cook until al dente.

Heat the olive oil in a heavy based frying pan or cast-iron pan with a lid over medium–high heat. Squeeze the sausage out of its casing in little nuggets and fry for 5 minutes, until golden. Reduce the heat to low, then add the garlic with a pinch of salt and cook for 1 minute, stirring, to ensure the garlic does not burn.

Add the stock and, using a wooden spoon, scrape all that sticky goodness off the bottom of the pan. When the stock is almost at a simmer, throw in the broccoli and give everything a good stir. Put the lid on and cook for 3 minutes, stirring often. Add the milk, then stir and bring it back to a simmer. Once simmering, turn off the heat and set aside until the pasta is ready.

When the pasta is al dente, reserve ½ cup (125 ml) of the cooking water, then fling the pasta directly into your sauce, along with the butter, cheese and lemon zest. Taste. Season with plenty of cracked black pepper.

Give everything a forceful stir to bring it all together, adding a splash of cooking water if it needs to be loosened up. Serve immediately with extra cheese and lots of cracked black pepper.