350 g rigatoni pasta

1 broccoli head, cut into florets

4 sausages

200 g cherry tomatoes

300 ml thickened cream

1/3 cup (25 g) shaved parmesan

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Cook rigatoni in a large saucepan of boiling water according to packet directions until al dente.
Add broccoli florets to the same pot for the last 2 minutes of cooking. Drain well, reserving 1/2 cup (125 ml) of pasta water.
Remove sausage casings and heat a large non-stick frying pan over high heat.
Add sausage meat, breaking it up with a wooden spoon. Cook for about 5 minutes until golden brown and cooked through.
Add cherry tomatoes and cook for 2 minutes until they begin to soften and release juices.
Pour in the cream and bring to a gentle boil, stirring to combine into a smooth sauce.
Add drained pasta and broccoli along with reserved pasta water. Toss everything together until evenly coated in sauce.
Season with salt and pepper to taste, then divide among bowls and sprinkle generously with shaved parmesan before serving.

Use spicy or herbed sausages for added flavor.

Swap cream for light cream, crème fraîche, or mascarpone for a lighter texture.

Add chili flakes, garlic, or spinach for extra flavor and color.

Use any short pasta like penne or fusilli instead of rigatoni.

Reserve some pasta water to adjust the sauce consistency as needed.