Place minced garlic in bowl and cover with olive oil. Let rest while you get started with everything else. Patty the sausage into hamburger like patties.
Bring a large pot of water to boil for the pasta. When it has started to boil add pasta. Take extra care to read the box for the cooking time on the box for the pasta being al dente one minute before the al dente time is when you are going to add the broccoli later.
In large skillet add small amount olive oil then add sausage patties. Cook until nicely browned on one side about 4 minutes. Then flipping once cooking for additional 4 minutes
While sausage is cooking make whipped ricotta. In food processor add Ricotta cheese and a good sprinkle of Everglades All Purpose. Start the food processor and slowly add a little bit less than ¼ cup of olive oil. Taking care not to dump all the olive oil in at one time.
Once sausage is done browning. Break up the sausage with a spoon into bite-size chunks. It is ok if the meat is still pink it will continue to cook. Turn to low, add the garlic and olive oil from the first step, along with about ¼ cup of the pasta water, and a good sprinkle of the Everglades Heat.
At this time you should be close for adding the broccoli to the pasta. Add broccoli and cook all together until the pasta is ready. Scoop out another cup of pasta water before draining.
After draining pasta and broccoli add directly to the skillet with the sausage. Add about ¼ cup of the reserved pasta water, ½ cup of the whipped ricotta mix, and ½ cup of the Parmigiano Reggiano cheese. Stir all together and cook for a couple of minutes to warm everything up. Use your best judgment to add more pasta water if need or more of the whipped ricotta.
Top with the extra grated cheese when serving and a dollop of the whipped ricotta is needed.
