Cook the broccoli in a large pot of salted boiling water over medium heat until very tender (approximately 20-25 minutes). Take the pot off the heat.
Remove the broccoli with a slotted spoon. Transfer the drained broccoli to a blender. Add a ladleful of broccoli infused water to the blender, basil and Parmigiano Reggiano. Blend to a smooth paste. Set the broccoli cream aside.
Place the pot with broccoli infused water on high heat, adding more water if required. Bring to the boil then add a large pinch of salt and mezzi rigatoni pasta to the boiling water. Cook the pasta until ‘al dente’, referring to the cooking time specified in pasta packet instructions. Drain the pasta.
Meanwhile heat the olive oil in a large frying pan over medium heat. Add the garlic and chilli. Cook for 2 minutes or until aromatic. Break up the sausage meat with your hands and add it to the frying pan. Cook, stirring with a wooden spoon, breaking up any lumps until the sausage meat is well cooked. Stir in the broccoli cream until combined. Cook over the heat for 2 minutes.
Add the pasta and toss to combine. Divide Broccoli cream pasta with pork sausage among 4 plates. Top with grated Parmigiano Reggiano – buon appetito!