Sausage and Peppers Pasta with Broccoli

cooking.nytimes.com

Jim Smith

¼ cup extra-virgin olive oil

1 pound sweet Italian pork sausage, casings removed

1 pound broccoli, cut into 1½-inch florets (about 4 cups)

2 medium yellow bell peppers (12 ounces), cored, seeded and thinly sliced (about 2½ cups)

3 cloves garlic, thinly sliced

Kosher salt and pepper

1 pound rigatoni

½ cup grated Parmesan (2 ounces), plus more for serving

2 tablespoons fresh lemon juice (from about ½ lemon)

½ teaspoon red-pepper flakes

Directions at cooking.nytimes.com

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