Add the olive oil and sausage to the skillet and cook over medium heat until browned. If using links, cook them until browned and firm enough to slice, then slice into medallions, return to the skillet, and brown on both sides. Transfer to a bowl and drain off all but about 1 Tbsp fat.

Add minced garlic and frozen broccoli florets to the skillet. Sauté over medium heat for 3-5 minutes, until the broccoli is bright green and no longer frozen. Transfer broccoli to the bowl with the sausage.

Add chicken broth to the skillet, stirring to dissolve the browned bits. Slice sun-dried tomatoes into strips and add them to the broth with pasta and a pinch of red pepper flakes. Stir, cover, and bring to a boil.

Once boiling, stir the skillet, lower the heat to maintain a simmer, and cook for about 7 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.

When the pasta is tender and slightly liquid remains, add the cooked sausage and broccoli back to the skillet. Stir to combine and sprinkle with grated Parmesan. Serve immediately.