Coarse salt and ground pepper

1 pound rigatoni

2 heads broccoli, cut into florets (about 4 cups)

1/4 cup extra-virgin olive oil

2 garlic cloves, minced

1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice

4 anchovy fillets, minced

1 pound sweet Italian sausage, casings removed

Parmesan, grated, for serving

 

In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.  Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.