Bring a large pot of salted water to a boil. Add pasta and cook until al dente (follow instructions on your box, most take about 10 minutes); drain.

high heat. Add chopped onion and sauté until translucent, about 4 minutes.  Add the garlic and sauté for additional minute.  In the meantime remove sausage from its casing and add to the pan, breaking it up with a spatula.  Evenly brown the sausage, about 4 minutes.  Add the pepper and herbs and sauté until fragrant, 1 minute.

Now add the stock and bring to a boil.  Reduce heat and simmer for 5 minutes to reduce in volume.  Add broccolini cut into about 1 1/2 inch parts and continue to sauté until bright green but still crisp, 1 minute. Add the tomatoes and  a little bit of salt , tasting first - remember most stock contains salt already! Simmer 3-4 minutes, breaking tomatoes apart with a spoon. Add pasta to the skillet and toss to combine and thoroughly heat through. Remove from heat and stir in the cheese. Serve immediately garnished with extra cheese and fresh oregano or basil.

TIPS: If you are looking for an extra kick (unfortunately, I don't do well with spicy foods), you can choose spicy sausage instead or add about 1/2 teaspoon of crushed red pepper flakes with the herbs.  This dish also works great with chicken sausage and/or chicken breast.  If you don't know or don't like broccolini (I love it, it's a hybrid of broccoli and spinach), you can use broccoli just the same.

SALUD! 🙂