Ready in just 10 minutes, this orecchiette with sausage, broccoli and Chabichou du Poitou goat cheese will be your go-to weeknight meal. It’s flavor bang, with a good balance of meat, veggie, carb and dairy. Broccoli can create a pesto like effect without the extra work of making a pesto. Mixing French goat cheese to the sauce will give it a satisfying creamy texture, while turkey sausage will provide a crunchy bite and fresh sage leaves will add an earthy flavor.
- 45 oz./156 gm broccoli florets
- 1 lb./454 gm orecchiette pasta
- 1 tablespoon salt
- 2 tablespoons butter
- 10 sage leaves
- 1 tablespoon grated garlic
- 3 (318 gm./11.25 oz.) turkey sausage
- 35 oz./151 gm. Chabichou du Poitou French goat cheese
- 1/4 cup walnuts
- grated parmesan cheese while serving
- Peel the skin off the turkey sausage and take out the meat. Take 1 tablespoon of the meat and shape it into a rough ball. Repeat it with rest of the meat, then, keep them aside to be used later.
- Place a small pan on medium high heat and toast the walnut for few seconds. Once done, take it off the pan to a chopping board and roughly chop it. Keep aside once done.
- Place a big pot of water on medium high heat. Once the water comes to a boil, drop the orecchiette pasta and the broccoli florets. Cook for 8 minutes and keep a big colander ready on the sink to drain the pasta when done.
- Simultaneously, place a wide 9-inch pan on medium high heat and layer a plate with kitchen towel. Once the pan heats up, drop the butter. Once the butter is melted, add the sage leaves and cook for a minute. Take off the leaves and place it on the kitchen towel.
- To the same pan, add the grated garlic and stir for a few seconds. Put the turkey sausage dumplings that were kept aside earlier. Stir and cook for 5 minutes, stirring every now and then. Add the goat cheese, give it a stir and give it a minute for it to melt.
- Save ¼ cup of pasta water and drain the pasta along with broccoli using the colander and tumble the whole thing into the pan. Give it a stir, pour the reserved pasta water and give it a mix once again. Check for salt and add any, if required.
- Lastly, shave some parmesan cheese on top, layer the crispy sage leaves and scatter the toasted walnut. It’s ready to serve.