5 tbsp. olive oil
4 cloves garlic, slivered
12 oz. Penne pasta
3/4 tsp. salt
Pepper to taste
4 c. broccoli, cut up
1 lb. sweet Italian sausage
1/4 c. Parmesan cheese
1/2 tsp. fennel seeds (opt.)

Heat 1 tablespoon oil in large skillet. Add garlic, saute until golden and crisp (a couple of minutes). Remove garlic with slotted spoon, set aside. Remove sausage from casing, crumble and cook in skillet until brown (3 to 4 minutes), cover and simmer about 10 minutes. Remove meat with slotted spoon, set aside, save fat.

Bring large pot of water to boil. Add broccoli, blanch for 3 minutes. Remove with slotted spoon, rinse with cold water, set aside, save liquid.

Bring broccoli cooking liquid to boil again and add Penne and cook until tender. Drain, reserve 1/2 cup of cooking liquid. Keep Penne warm in covered bowl.

In large saucepan heat sausage, broccoli, reserved 1/2 cup of liquid remaining 4 tablespoons olive oil, 2 tablespoons fat.

Mix pasta with above. Add Parmesan cheese and fennel seed (if desired), sprinkle with sauteed garlic (optional), salt and pepper to taste.