In a large non-stick skillet, cook the sausage over medium-high heat, breaking up the pieces with a wooden spoon, until no longer pink, about 5 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate, reserving the fat in the pan.

Add the onion and bell pepper to the fat in the skillet and cook until softened, about 8 minutes. Add the penne and cook, stirring often, until the pasta is lightly toasted, about 3 minutes. Add the garlic and pepper flakes if using and stir until fragrant, about 30 seconds. Stir in the wine, stock, cream, and drained sausage and bring to a boil. Reduce the heat to medium, cover, and simmer, stirring occasionally, until the pasta begins to soften, about 8-10 minutes.

Remove the lid and arrange the broccoli on top of the pasta and cook, covered, until broccoli is bright green and tender and pasta is al dente, about 8 minutes. Remove from the heat, stir in the cheese, herbs, and vinegar. Season to taste with salt and pepper. Serve. Enjoy!