Stir in the chilli flakes, garlic and parsley stems, and cook for 2-3 mins more until fragrant. Stir through the lemon zest, return the sausagemeat to the pan, then toss in the drained pasta and broccoli. Stir in the crème fraîche, lemon juice and splash of the reserved pasta cooking water, and cook for another minute until everything comes together. Serve in bowls topped with the red chilli slices.
