Bring a large pot of salted water to a boil. Add penne and cook until tender, about 10 minutes. Drain well and set aside.

Meanwhile, heat a large high-sided skillet over medium heat until hot. Add onion and garlic and cook until beginning to stick to skillet, 2 to 3 minutes.

Stir in ¼ cup of the broth and continue to cook until onion is translucent, about 3 minutes.

Add sausage and cook until cooked through, breaking up with side of spatula, about 5 minutes.

Stir in remaining broth, broccoli, carrots, kale, zucchini and olives and bring to a simmer, stirring occasionally.

Reduce heat to medium-low and stir in tomato sauce, crushed tomatoes and vinegar.

Simmer until vegetables are tender, stirring frequently, about 10 minutes.

Add basil, parsley, oregano and pepper.

Remove from heat and toss with cooked pasta and red chile and salt.