I use 3 or 4 lbs of sausage and more broccoli than the recipe calls for. I also add cut up fresh Italian plum tomatoes to the broccoli and sausage mixture when reheating. It really does add to the flavor. It will then serve 5 or 6.

5	Tbs	olive oil
4	cloves	garlic
1	lb.	sweet or hot Italian Sausage
4	C.	broccolli floweretts, large and small pieces
12	oz.	Penne Pasta
1/4	C.	freshly grated parmesan cheese
3/4	tsp.	salt
1/2	tsp.	fennel seed
		freshly ground black pepper to taste

Heat 1 tablespoon of the oil in a large skillet. Add the garlic, and saute over medium heat until it is golden and crisp, 3 to 5 mins. Remove the garlic with a slotted spoon.

Remove the casings from 2 of the sausages and crumble the meat. Cut the remaining sausages into thirds. Add all the sausage to the same skillet, and cook over medium heat until browned, 3 to 4 mins. Then cover, and simmer until cooked through, about 10 minutes. Pour off all but 2 Tablespoons of the fat.

Bring a large pot of lightly salted water to a boil. Add the broccoli, and blanch it for 3 mins. Remove the broccoli with a slotted spoon, and drain, reserving the cooking liquid. Rinse the broccoli under cold water, drain again, and set side.

Bring the broccoli cooking liquid to a boil again, and add the penne. Cook at a rolling boil until just tender. Drain, reserving 1/2 cup of the cooking liquid. Keep the penne warm in a covered bowl on top of the stove.

In a large saucepan, heat the sausage, broccoli, reserved 1/2 cup cooking liquid, and remaining 4 Tb. olive oil.

Place the pasta in a heated serving bowl, and add the sausage mixture. Top with the Parmesan, salt, fennel seeds, and pepper. Toss well, and sprinkle with the reserved garlic. Serve immediately and pass the Parmesan.