Cavatelli with Sausage, Broccoli, and Romano Cheese

1 lb. cavatelli pasta
2 Tbsp. olive oil
1 lb. Italian sausage, casings removed
2 garlic cloves, pressed or finely minced
2 C. chicken broth
1 bunch fresh broccoli, cut into bite sized flowerettes
2 Tbsp. butter
1/2 C. grated romano cheese, divided
salt and freshly ground pepper to taste

Cook pasta according to package directions. Drain and return to pot.
Meanwhile, in a large saucepan, heat the oil over medium heat. Add the sausage, breaking it apart in the pot with a wooden spoon. Cook 6-8 min., until lightly browned. Add garlic and cook for 1 min. Add chicken broth, and bring to a boil. Season with salt and pepper to taste. Add broccoli, cover, and simmer until tender, 3-4 min. Stir in butter and 1/4 cheese. Cook uncovered until the sauce thickens slightly 1-2 min. Toss with the pasta and top with additional cheese.