Paccheri with Sausage and Romanesco Broccoli

Method

1. Bring a large pot of salted water to a boil.
2. Trim the Romanesco broccoli, cut into florets of similar size, and add to the boiling water. Cook until tender but still slightly firm.
3. In a large pan, heat olive oil with a clove of garlic and fresh chili pepper.
4. Crumble the sausage into the pan and brown it, breaking it up with a spoon.
5. Deglaze with white wine, letting the alcohol evaporate completely.
6. When the broccoli is al dente, drain it and transfer to the pan with the sausage. Stir to combine.
7. Cook the paccheri pasta in the same broccoli water according to package directions until al dente.
8. Reserve some pasta water, then drain the paccheri and add them to the pan with the sausage and broccoli.
9. Add a splash of pasta water and toss vigorously to emulsify. Remove the garlic clove.
10. Grate fresh pecorino Romano over the pasta, toss again, and serve immediately.