30-Minute Italian Sausage Pasta

4 Bring a large pot of water to a boil. Add enough salt to the water so that it tastes like the sea — 2-3 tablespoons per 4 quarts of water.
0 Place a wide pan (large enough for the pasta and sauce) over medium-high heat. When the pan is hot, add the oil. Stir in the sausage and cook until the meat is no longer pink, about 5 minutes, breaking up the chunks with a spoon.
1 Transfer the meat to a plate with a slotted spoon (this will help keep the cooking fat in the pan). Add the onion to the pan along with a splash of water, stirring to release any browned bits on the bottom of the pan. Cook 1-2 minutes, until softened.
2 Stir in the ½ teaspoon salt, garlic, chili flakes and sun-dried tomatoes. Cook a few seconds, just until you can smell the garlic. Add the sausage back to the pan along with the broth and stir together. Bring the sauce to a simmer while you cook the pasta.
3 Cook the pasta in the boiling water for exactly 8 minutes. Set the timer! You want the pasta undercooked a tiny bit because it's going to finish cooking in the sauce. Add the broccolini to the boiling water about 30 seconds before draining.
5 Add the pasta, broccolini, cream and Parmesan to the pan. Turn the heat up to medium-high and simmer 5-8 minutes, until the sauce is slightly thickened.
6 Serve warm in bowls, topped with additional Parmesan cheese if you like.