Preheat oven to 425°F. Bring large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain pasta and return to pot, off heat.

Combine broccoli, 1 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until browned and crisp in places, 10 to 12 minutes. (4-serving meal: use 2 tsp olive oil)

Heat 2 tsp olive oil in medium saucepan over medium heat. Add breadcrumbs and ¼ tsp salt and stir frequently until breadcrumbs are golden brown, 2 to 4 minutes. Transfer toasted breadcrumbs to small bowl. Wipe saucepan clean. (4-serving meal: use 4 tsp olive oil, ½ tsp salt)

Return same saucepan to medium-high heat with 2 tsp olive oil. Add onion, garlic, and a pinch of salt and pepper. Cook until onion is softened, 3 to 5 minutes. Add crushed tomatoes, Italian seasoning blend, just ¼ tsp red chile flakes, and ½ tsp salt. Cook until sauce begins to simmer, 3 to 5 minutes. (4-serving meal: use 4 tsp olive oil, ½ tsp red chile flakes, 1 tsp salt) (TIP: Add more red chile flakes if you prefer more spice.)

Add arrabbiata sauce to pot with mafaldine and stir. Divide mafaldine arrabbiata between large bowls, ladling any remaining sauce over pasta. Serve with roasted broccoli and top with toasted panko breadcrumbs, basil pesto, and parmesan. Buon appetito!