Chicken Sausage Broccoli Parmesan Pasta

• chicken sausagepatted dry2
• whole-wheat pasta10 oz
• broccoli florets12 oz
• tomato sauce1 cup
• grated parmesan2 oz
• light olive oil4 tsp
• garlicminced2 clove
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely mince the garlic. Do not rinse the chicken sausage. Pat it dry, season it with the kosher salt and black pepper, and wash your hands with soap and water after handling it.
2. 2Bring a pot of water to a boil, salt the water well, and cook the whole-wheat pasta until al dente, starting to taste two minutes before the package time. Reserve a small splash of pasta water, then drain.
3. 3Heat the light olive oil in a large skillet over medium heat. Add the chicken sausage and cook, turning occasionally, until browned and the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer it to a clean plate, then wash the board, knife, and your hands with soap and water before touching anything else.
4. 4Add the garlic to the skillet and cook until fragrant, about 30-60 seconds. Add the broccoli florets and a splash of water, cover, and cook for 4-5 minutes, until crisp-tender and the water has evaporated.
5. 5Stir in the tomato sauce and the reserved pasta water. Simmer for 2-3 minutes, until the sauce is hot and slightly reduced, then taste and adjust with kosher salt and black pepper.
6. 6Slice the cooked chicken sausage, return it to the skillet with the pasta, and toss until coated and hot throughout. Fold in the grated parmesan and serve when the cheese is melted and the pasta is glossy.