Bring a large saucepan of water to the boil with ½ tsp salt.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, reserve some of the pasta water (see pantry for amount), then drain the pasta in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. 

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sausage meat and fry until browned, 5-6 mins.

Use a spoon to break up the meat as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

While the sausage meat fries, halve, peel and chop the onion into small pieces.

Peel and grate the garlic (or use a garlic press).

Cut the Tenderstem® broccoli into thirds. 

Zest and cut the lemon into wedges.

Once cooked, transfer the sausage meat to a bowl and cover with a lid or foil to keep warm.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, add the onion and stir-fry until softened, 4-5 mins.

Next, add the Tenderstem® and stir-fry for 4-5 mins more.

Once the onion has softened and the broccoli is tender, add the lemon zest, garlic and chilli flakes (add less if you'd prefer things milder) to the veg and fry until fragrant, 1 min more.

Stir the cooked sausage meat, sun-dried tomato paste, hard Italian style cheese, cooked pasta, reserved pasta water, butter and sugar (see pantry for both amounts) into the pan. Stir until well combined.

Add a good squeeze of lemon juice and a splash of water if you feel it needs it. Taste and season with more salt, pepper or more lemon juice if needed.

Share the sausage and broccoli pasta between your bowls with any remaining lemon wedges for squeezing over.

Serve the rocket alongside. Drizzle the balsamic glaze and some oil over the leaves to finish.