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Bring a large pot of salted water to the boil and cook the pasta according to the packet directions until al dente.
While the pasta is cooking, heat a couple of tablespoons of olive oil in a large frying pan over medium-high heat.
Remove the casings from the sausages, then add the meat to the pan, breaking it up with a spoon or spatula. Cook until browned, about five to six minutes.
Turn the heat down to medium, then stir in the garlic, chilli, and onion cooking for another minute until fragrant.
Pour in a little more olive oil, add the broccoli, season with salt and pepper, then stir through the chicken stock. Let it all bubble gently and when the broccoli is tender, add the drained pasta straight into the pan.
Stir in the butter and allow it to melt, simmering everything together for a few minutes so the sauce thickens slightly and the flavours come together.
Finally, add the peas, grated Pecorino Romano, and lemon zest, tossing everything until well combined.
Squeeze in the lemon juice, taste, and adjust the seasoning if needed.
Serve the pasta in bowls, topping with more cheese and a crack of black pepper if you like.