Cook broccoli florets in large pot of boiling salted water, until crisp-tender (about 2 minutes); don't overcook. Reserve water in pot; use a slotted spoon to transfer broccoli to bowl of ice water. Drain broccoli and pat dry; return water to boil.

 

Add rotelle and cook according to package directions. Stir occasionally to prevent sticking, then drain thoroughly.

 

Melt butter with olive oil in heavy large skillet over low heat. Add garlic and a shot of hot sauce and sauté until garlic is tender, about 3 minutes. Add turkey and sauté until heated through, about 4 minutes.

 

Mix broccoli, pasta, roasted peppers and stock into turkey mixture. Increase heat to high and cook until pasta has absorbed most of the liquid, about 4 minutes, stirring frequently.

 

Divide pasta between two bowls and top with Romano cheese.