Sausage tomato one pot pasta

I made this tonight and it took an hour, not 30 minutes. In part because I had done zero prep and steamed fresh broccoli cuz I hate frozen. I added some pepper as well. Wasn't as easy/quick as I'd hoped, and did not knock my socks off. That said, it's a solid pretty good pasta meal. I might like it better with spicy Italian pork sausage, and maybe a different type of pasta. 

https://www.budgetbytes.com/2017/03/one-pot-sausage-sun-dried-tomato-pasta/

INGREDIENTS

• 8 oz (2 links) sweet Italian sausage (I used turkey) $2.00
• 1 Tbsp olive oil $0.13
• 3 cloves garlic, crushed and minced $0.16
• 1/2 lb steamed broccoli florets $0.85
• 2 cups chicken broth* $0.28
• 1/3 cup sun dried tomatoes $1.00
• 8 oz (2 cups) elbow pasta (any small shape**) $0.80
• A shake of crushed red pepper (optional) $0.02
• A couple shakes of Parmesan
• Some black pepper

INSTRUCTIONS

1. Add the olive oil and sausage to the skillet and cook over medium heat until browned. If using links, cook them until browned on the outside and firm enough to slice, then slice into medallions, return to the skillet, and brown on both sides. Transfer the cooked sausage to a clean bowl and drain off all but about 1 Tbsp fat from the skillet.
2. Add the minced garlic and broccoli florets to the skillet. Sauté over medium heat for 2-3 minutes, or just until the garlic is fragrant. Transfer the broccoli and garlic to the bowl with the sausage.
3. Add the chicken broth to the skillet and stir or whisk to dissolve the browned bits off the bottom of the skillet. Slice the sun dried tomatoes into strips and add them to the broth with the pasta and a pinch of red pepper flakes. Stir, place a lid on top, and turn the heat up to medium high. When the broth begins to boil, give the skillet a quick stir, replace the lid, and turn the heat down to low or just above low so that the broth maintains a simmer.
4. Simmer the pasta and sun dried tomatoes for about 7-9 minutes, stirring every couple of minutes, or until the pasta is tender and most of the liquid is absorbed. If the pasta becomes tender before all the broth has been absorbed, simply let it simmer for the last couple of minutes without the lid.
5. Once the pasta is tender and only a small amount of thickened liquid remains in the bottom of the skillet, add the cooked sausage and broccoli back to the pasta. Stir to combine and sprinkle the grated Parmesan over top. Serve immediately