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Bring the chicken stock to a boil in a large pot. Add a generous pinch of salt (not as much as if using water, but enough to make it flavorful).
Add the pasta and cook until just shy of al dente (about 3 minutes less than package instructions).
With 1 minute left, toss the broccolini into the pot to blanch. Reserve 1½ cups of the pasta water, then drain. Set the pasta and broccolini aside in a medium bowl.
Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and the sausage, breaking it up with a wooden spoon. Cook until browned, about 6 minutes.
Reduce heat to medium. Add the diced onion and cook until soft and translucent, about 2-3 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Add the drained pasta and broccolini to the skillet. Stir to combine.
In ½-cup increments, stir in the reserved pasta water, scraping up the browned bits from the skillet as you go. Cook until the mixture is glossy and coated, adding more pasta water if needed.
Remove the skillet from heat. Stir in the Parmesan, lemon zest, lemon juice, and butter until everything is well incorporated and the pasta is creamy.
Taste and adjust seasoning as needed.
Plate the pasta and sprinkle with extra Parmesan before serving. Enjoy!