In a large pot, bring 4 quarts of salted water to a rolling boil over high heat. Add the farfalle pasta and cook according to package instructions, about 10–12 minutes. Four minutes before the pasta is done, add the chopped broccoli florets.

While the pasta and broccoli cook, heat a nonstick skillet over medium-high heat. Add the Italian sausage, breaking it into small pieces as it cooks for about 5–7 minutes until golden brown and fully cooked.

Reduce heat to medium and add 2 tablespoons of extra virgin olive oil. Quickly stir in 3 cloves of minced garlic and optional crushed red pepper flakes. Cook for 1–2 minutes until fragrant.

After draining the pasta and broccoli, add them to the skillet. Toss everything together gently and pour in about 1/4 cup of reserved pasta water.

Stir in 1/4 cup of nutritional yeast and mix thoroughly. Cook for an additional 1–2 minutes on low heat to allow the flavors to meld together.