Bring a large pot of water to a boil, add salt and pasta and cook according to package directions. Add tenderstem broccoli to the pot for the last 5 minutes of cooking.
Meanwhile remove sausage from casing and cook in a large and deep frying pan with 1 tbsp of olive oil, minced garlic, basic, oregano and fennel seeds over medium heat for approximately 7-10 minutes until no longer pink.
Scoop out ¼ cup of pasta water and add to the pan with the sausage, scrape the brown bit to release them into the sauce. You should have enough liquid just to cover no more than the bottom of the pan. Take it off the heat until pasta is ready.
Drain your pasta and broccoli while reserving 1 cup/250ml of pasta water.
Add pasta and broccoli to the pan with sausage, add half of the reserved water and parmesan cheese, stir to coat over low heat, add chilli flakes and taste if additional salt is needed. Add more water if the pasta is too stiff, it should jiggle if you shake the pan. You shouldn't have any liquid in the pan but pasta should be coated in silky, cheesy coating.
Serve topped with breadcrumbs and additional grated parmesan. Freeze leftover breadcrumbs for another use.