Blanch the broccoli in boiling water. Remove the broccoli, reserve the water.
Add a teaspoon of sea salt to water, return to a boil and add pasta.
Cook according to package directions. In the meantime, in a sauté pan, add Tantillo California Extra Virgin Olive Oil over med/high heat.
Add garlic for 1 to 2 minutes. Add the Roma tomatoes, blanched broccoli and sausages.
Season with salt, pepper and hot red pepper. Add chicken stock.
When pasta is cooked, drain and add to the tomato mixture.
Heat for 1 minute and serve. Bon Appetito!