1. Separate the broccoli rosettes and cut them into smaller pieces if necessary. Heat up a large pot with salted water and bring to a boil. This water is for the broccoli and the noodles, later on, so make sure it is big enough. When the water is boiling cook the broccoli for about 3-4 minutes, then remove from the water, drain, chop into small pieces, and set aside. Keep the pot with the water on the stove.

2. Add the olive oil to a large frying pan and heat up. Remove the skins from the sausages and add the ground meat to the pan, chop into smaller pieces with a wooden spoon and fry until browned and crisp – 4-5 minutes. Add the smashed garlic and continue frying for 2-3 minutes more. Add some salt, peppercorns, and fennel seeds to a mortar and grind until you get a fine spice mix. Season the meat with that mixture.

3. While the meat is cooking bring the water back to a boil. Add the fusilloni pasta and cook for about 3 minutes less than the instructions on the package recommend for al dente (mine needed about 10 minutes).

4. While the pasta is still cooking, take about 1/2 cup (120ml) of the pasta water and add to the pan with the meat. Add the broccoli and stir until all is combined. Use a potato masher to get the meat and broccoli even smaller than they already are. Reduce the heat and let everything simmer for a moment. When the pasta is ready, take out of the pot and transfer to the pan, add another 1/2-3/4 cup (120-180ml) of the pasta water and mix until everything is well combined. Let cook until the liquid in the pan is almost gone, then add the butter and mix in. When the butter is melted, add the grated parmesan and mix everything well – the remaining pasta water, the butter, and cheese should create a nice sauce that coats everything. Add some more pasta water if it looks too dry and mix in. Serve with some more grated cheese on top or cheese flakes and drizzle with some more olive oil. Season with some more salt and pepper if necessary and enjoy!