1-First, heat the olive oil in a large pot over medium-high heat. Add the sausage, breaking it into small pieces, and cook until it’s golden brown and no longer pink, which takes about 6 minutes. Once done, remove the sausage and set it aside to keep its texture intact.

2-Next, reduce the heat to medium and add the chopped garlic. Cook it until fragrant, about 1 minute, to build a flavorful base for your bowtie pasta. This step infuses the oil with garlic’s aroma, enhancing the overall taste.

3-Then, add the bowtie pasta, chicken broth, water, oregano, salt, and pepper to the pot. Bring everything to a simmer and reduce the heat to medium or medium-low. Cook for 5 minutes, stirring occasionally to prevent sticking and ensure even cooking.

4-After that, stir in the broccoli florets, cover the pot, and cook for another 5 minutes until the pasta and broccoli are tender but still crisp. Remember to stir halfway through to mix the flavors well.

5-Finally, uncover the pot and add the sun-dried tomatoes, heavy cream, and reserved sausage. Heat through for about 1 minute, then remove from heat and stir in the parmesan cheese and lemon juice. Serve right away, topped with extra parmesan and optional red chili flakes for a spicy kick.