Preheat the oven to 450°F. Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Transfer the broccoli to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Air Fryer: Cook the broccoli at 390°F for 7 to 9 minutes.

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water (or 1 cup for 4 servings), drain thoroughly and return to the pot.

Meanwhile, peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Finely chop the peppers. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil; season with salt and pepper.

In a medium pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the beef. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Carefully drain off and discard any excess oil. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the capers, chopped garlic, and chopped peppers; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Carefully add the cream (shaking the packet before opening) and 1/4 cup of water (or 1/2 cup for 4 servings). Stir to combine. Taste, then season with salt and pepper if desired.

To the pot of cooked pasta, add the sauce, cooked beef, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. On a serving plate, spread the seasoned ricotta into an even layer. Top with the roasted broccoli. Serve the finished pasta with the finished broccoli on the side. Garnish with the remaining parmesan. Enjoy!