Bring a large pot of well salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water and drain the pasta. Set aside until you’re ready to assemble.

Break up the meat into crumbles and cook until it's no longer pink, 3 to 4 more minutes. Drain off excess fat, reserving at least 2 tablespoons in the skillet, keeping the onions and sausage in the skillet.

Reduce the heat to medium. In the same skillet, add the broccoli, salt, and pepper and continue to cook, undisturbed, for about 2 minutes until slightly softened.

Add the garlic, Calabrian chiles (if using), oregano, and lemon juice. Reduce the heat to medium-low and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.

Reduce the heat to low. Add the cooked pasta to the pan and stir to combine. Add the ricotta, pesto, lemon zest, and about 1/4 cup of pasta water. Stir to combine, allowing the ricotta and pesto to slowly melt into the sauce. If needed, add the remaining 1/4 cup of pasta water to make the sauce a little creamier and saucier until the pasta is glossy and well coated in the sauce. Once combined, add the Parmesan and stir until just melted. Taste and add more salt, if desired.

Serve in shallow bowls and top with fresh basil, toasted pine nuts, and extra Parmesan.