Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken sausage and crumble with a wooden spoon and let cook until browned and no longer pink on the inside, about 10 minutes, breaking up as you go along. Transfer to a large mixing bowl.

Meanwhile, place the broccoli in a steamer basket and steam until fork tender. Transfer to a cutting board and chop very well. Add to the bowl with the chicken sausage.

Fill a large saucepot 2/3 the way full with water and bring to a boil. Once boiling, add the pasta and cook according to the package directions (if you’re using Banza, I like to cook for 8-9 minutes.)

While the pasta cooks, set a colander over a large bowl, so that when you drain the pasta, the bowl underneath catches the pasta water.

Drain the pasta and add to the bowl with the sausage and broccoli, along with about 3/4 cups of the pasta water, garlic powder, oregano, Parmesan (if using), salt (go lightly), and pepper. Toss well to combine. If dry, add more pasta water by the tablespoon.

Serve. I recommend adding red pepper flakes and extra salt onto the adults’ pasta bowls for optimal flavor!