Emerils Rigatoni with Broccoli and Sausage

Ingredients

• Coarse salt and ground pepper
• 1 pound rigatoni
• 2 heads broccoli, cut into florets (about 4 cups)
• ¼ cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
• 4 anchovy fillets, minced
• 1 pound sweet Italian sausage, casings removed
• Parmesan, grated, for serving

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