Bring a large pot of water to a boil, add 1 to 2 tablespoons of salt to the water, and cook the pasta until it's al dente. Before draining the pasta, reserve 1/2 cup of the pasta water.

Meanwhile break apart the sausage into small pieces and cook in 1 tablespoon of oil in a large saute pan until nicely browned (about 10 minutes or so).

While the pasta is cooking and sausage is browning, rinse your broccoli florets and halve any of the tomatoes that are especially large.

Once the sausage has browned, add the broccoli and garlic to the pan, stir to combine everything and then reduce the heat, cover the pan and let cook for about 5 minutes.

Add the corn and tomatoes, cooking covered for 2 to 3 minutes. Add the drained pasta, reserved pasta water, salt and remaining olive oil. Stir to combine everything over low heat for 2 to 3 minutes. Alternatively, you can dump everything into the pasta pot to combine if your saute pan isn't quite large enough.

Turn out to a warmed pasta bowl and serve with grated parmesan cheese and red pepper flakes, if you like.