Preheat oven to 400°F. Line a rimmed baking sheet with non-stick foil. Toss the sliced cherry tomatoes and whole garlic cloves with a couple of tablespoons of olive oil and roast them in the oven for about 25 minutes. Remove from the oven and cool on a rack. Turn off the oven.

As the tomatoes are roasting, prep the broccoli. Put a large pot of water on to boil for the pasta. Once it is boiling, add 2 teaspoons of salt and any portion of the broccoli stems that you're not using in this dish. The broccoli stems will help to flavor the water, so just let them boil while you finish up your prep work.

Steam the broccoli over the boiling pot of water or in a steamer for 6–8 minutes. Remove to a colander in the sink, and add some ice to stop cooking and preserve the broccoli's fresh green color. Remove the broccoli stems from the pot and add them to your compost pile

Heat a large skillet and add 1–2 tablespoons of olive oil. Sauté the onion for 5–6 minutes, followed by the diced red pepper for 3-4 minutes, and then the pressed garlic. Add the sausage pieces and cook for 2–3 minutes before you add the wine. When the wine is absorbed, turn off the heat, and cover the pan.

Add the steamed broccoli to the sausage and onion mixture, and cook the pasta in the pot of boiling pasta water according to package directions.

Once the pasta is al dente, reserve about a cup of pasta water, and then drain the pasta in a colander.

Toss the pasta with the sausage, onion and broccoli mixture, the roasted tomatoes and garlic, and the lemon juice. Add a few tablespoons of the pasta water if the sauce needs thinning.

Taste and correct seasonings with some sea salt, freshly ground black pepper, and perhaps a bit more olive oil.

If you’re not serving this to a vegan audience, feel free to top with a little grated Pecorino Romano.