Rigatoni with broccoli and sausage

From Six Seasons by Joshua McFadden

• 4 garlic cloves
• Extra-virgin olive oil
• 1 lb hot Italian sausage
• 8 oz rigatoni
• 1 lb broccoli
• ¼ tsp dried chile flakes
• ½ cup whipped ricotta
• 1 cup freshly grated Parmigiano-Reggiano
• ¼ cup dried breadcrumbs