Place an oven rack in the center of the oven, then preheat to 475°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Peel and small dice the onion. Tear the cheese into small pieces. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Place in a bowl and add the breadcrumbs. Stir in enough olive oil to moisten; season with salt and pepper.

Add the pasta and broccoli pieces to the pot of boiling water. Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is bright green and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the cooking water, drain thoroughly and return to the pot.

While the pasta and broccoli cook, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, Italian seasoning, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Add the heavy cream (shaking the bottle before opening) and cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.

Stir the sauce, capers, and reserved cooking water into the pot of cooked pasta and broccoli; season with salt and pepper. Transfer to a baking dish. Evenly top with the cheese and seasoned breadcrumbs.

Bake the casserole 8 to 10 minutes, or until lightly browned and bubbly around the edges. Remove from the oven and immediately drizzle with olive oil. Let stand for at least 2 minutes before serving. Enjoy!