Broccoli and Sausage Pasta

Method

1. Cut the bottom off the broccoli and separate into small florets. Cut the small florets in half and set aside. Keep the larger pieces for the cream. Also reserve the tender leaves.
2. Bring a large pot of salted water to a boil. Add the large broccoli pieces and cook for about 20 minutes until very soft and falling apart.
3. While the broccoli cooks, heat a drizzle of olive oil in a large pan over medium heat. Remove the sausage from its casing and crumble it into the pan. Add a small onion (chopped), a clove of garlic (crushed), and a chili pepper (whole or chopped). Cook until the sausage is crispy and browned.
4. After the broccoli has cooked, remove the large pieces with a slotted spoon and transfer to a blender. Add a generous drizzle of olive oil and blend until smooth to create a creamy broccoli sauce. Set aside.
5. Add the small broccoli florets and the reserved leaves to the pan with the sausage. Cook for a few minutes until they are tender.
6. Cook the fusilli pasta in the same pot of boiling broccoli water according to package instructions until al dente.
7. Drain the pasta, reserving some cooking water. Add the pasta to the pan with the sausage and broccoli. Add a few spoonfuls of the broccoli cream and toss well to coat, adding a splash of pasta water if needed to loosen.
8. Plate the pasta. Sprinkle crushed crusco pepper over the top and finish with freshly grated lemon zest. Serve immediately.