Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until combined and lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the broccoli florets; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the broccoli is slightly tender and the sausage is browned and cooked through.

Carefully add the pasta, béchamel, garlic pesto, cream (shaking the packet before opening), and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the pasta is heated through. Turn off the heat. Serve the finished pasta topped with the spicy breadcrumbs. Enjoy!