Orecchiette With Sausage, Broccoli and Chabichou du Poitou

By Kankana at Playful Cooking

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



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Lastly, shave some parmesan cheese on top, layer the crispy sage leaves and scatter the toasted walnut. It’s ready to serve.