Ingredients :

• Italian turkey sausage — This is the centerpiece. We’re looking for an Italian-style seasoned turkey sausage—fennel, garlic, herbs. It needs to be removed from its casing and crumbled in the pan. If you can’t find any, a spicy chicken sausage works just fine. Avoid sausages that are too smooth or thin: they won’t give you those crispy crumbles that make the dish.
• Broccoli — Cut the florets small—really small, no bigger than a walnut. The smaller they are, the faster they cook and the better they integrate with the pasta without staying in big chunks on your fork. A bag of pre-washed florets saves you five minutes.
• Short pasta — Farfalle, orecchiette, mezze rigatoni, penne—doesn’t matter, as long as it’s short. Short pasta holds the sauce, and the sausage nestles into the hollows. Spaghetti completely misses the point of this dish.
• Freshly grated parmesan — Pre-grated bagged parmesan doesn’t melt the same way—it tends to clump instead of forming a smooth sauce. If you can, buy a wedge and grate it at the last second. A block keeps for several weeks in the fridge wrapped in paper.