Bake the sausage early in the day and then put it all together just before serving.
4 to 6 Italian sausages (any flavor you like..turkey would work too)
2 Tbl olive oil
3 cloves minced garlic
1/2 tsp crushed red pepper
1/2 tsp fennel seed
2 cups chicken broth
1/2 cup dry white wine
1 pound broccoli florets, steamed for a few minutes(or thawed frozen)
salt and pepper
8 ounces pasta
parmesan for garnish
Bake the sausages at 350F for 45 minutes, turning halfway through. If using turkey sausage, bake for only 30 minutes. Cool and cut into half inch rounds. In a large saute pan, saute the garlic and sausages in the olive oil for about 5 minutes, along with the crushed red pepper and fennel. Add the broth and wine and simmer for a few minutes. The broth will be watery.
Cook the pasta for about 6 minutes (less than done). Drain and add it to the saute pan and continue to simmer for about 2 more minutes. The pasta will soak up the broth, giving it great flavor. Season with salt and pepper.