Description
Let this sausage and goat cheese orecchiette tossed with broccoli and fresh sage be your new 10 minute weeknight meal that is bursting with flavor.
Ingredients
Scale
- 5.45 oz./ 156 gm broccoli florets
- 1 lb. /454 gm pasta
- 1 tablespoon salt
- 2 tablespoons butter
- 10 sage leaves
- 1 tablespoon grated garlic
- 3 318 gm./11.25 oz. turkey sausage
- 5.35 oz./151 gm. Chabichou Du Poitou French goat cheese
- 1/4 cup walnut
- grated parmesan cheese while serving
Instructions
- 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 and 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 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.
- Shave some parmesan cheese on top, layer the crispy sage leaves and scatter the toasted walnut. It’s ready to serve.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main