Italian sausage, broccoli and garlic pasta, risotto style

Thinly slice the broccoli and garlic; dice the cherry hot peppers.

Set a wok over medium-high heat with a small drizzle of olive oil; add the sausage out of its casing and break it up with a potato masher; cook through.

Remove the sausage, leaving the fat; saute the garlic and peppers 30 seconds, then the broccoli with a pinch of salt for two to three minutes until cooked through; move to the sausage bowl.

Deglaze the pan with a splash of white wine to lift the fond.

Add six ounces of dried pasta and immediately just enough hot chicken stock to cover; it should boil quickly.

Stir occasionally, adding liquid if it evaporates too fast, until the pasta is cooked and the liquid reduced to a sauce with the pasta's starch; about 13 minutes.

Turn off the heat, mix in 40 g grated Parmigiano Reggiano until cohesive and saucy; toss the sausage and vegetables back in and plate. About 24 minutes in all.