8 ounces medium shell pasta (3 cups)
1 bunch Broccolini, cut into 1-inch pieces (3 cups)
2 tablespoons olive oil
1 12 ounce package fully cooked spicy chicken sausage links, cut into 1/2-inch-thick slices
1 small onion, coarsely chopped
3 cloves garlic, minced
1 cup reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cups arugula
1/4 cup snipped fresh dill
1/4 cup grated Parmesan cheese
Olive oil (optional)
Crushed red pepper (optional)
In a Dutch oven cook pasta according to package directions, adding the Broccolini for the last 4 minutes of cooking time. Drain; rinse with cold water and drain again. Set aside.
In a 12-inch skillet, heat oil over medium-high heat. Add chicken sausage, onion, and garlic. Cook, turning occasionally, until sausage is browned, about 3 minutes. Add pasta mixture, chicken broth, salt and pepper. Heat through. Add arugula and dill. Remove from heat; toss to wilt greens.
Divide among shallow bowls. Sprinkle each serving with Parmesan cheese. Drizzle with a little olive oil and sprinkle with crushed red pepper, if desired.