Prepare a pot of water and bring it to a boil. Add the sausages and blanch them for easier slicing. The broccoli stems are actually delicious, though many people discard them. Cut the stems into small pieces and add them to the boiling water.

Add one chili pepper. If you prefer it spicier, use two peppers. I use one for a mild heat. Prepare a skillet with olive oil.

Slice the onion and mince the garlic, then sauté them in the skillet. When the onion becomes translucent, remove the sausages, slice them into small pieces, and add them back to the skillet with the broccoli stems. Add the fennel seeds and vinegar. Remove the chili, dice it, and add it to the skillet.

Stir-fry for about 1 minute. Cut the broccoli florets into small pieces and add them to the skillet. I like to keep the nutrients in the sauce, so I add them here. If you want to keep the broccoli bright green, blanch the florets with the pasta and add them to the sauce later.

Add the canned tomatoes, along with half a can of water to rinse out the remaining tomato sauce. Add salt and black pepper. Simmer the sauce for about 10 minutes. Cook the pasta with salt in the boiling water for about 6 minutes, then transfer it to the sauce.

Stir for 1 minute, then turn off the heat. Add the Parmesan cheese and mix well.

Serve on plates and sprinkle with more Parmesan cheese. Enjoy!