Description
A quick weeknight pasta dish bursting with flavor. Creamy goat cheese, savory sausage, and tender broccoli make a perfect combination.
Ingredients
Units
Scale
- 1 lbs (454 g) pasta
- 1 tbsp (15 ml) salt
- 2 tbsp (30 ml) butter
- 10 sage leaves
- 1 tbsp (15 ml) grated garlic
- 3 lbs (1361 g) turkey sausage
- 1 lbs (454 g) Chabichou Du Poitou French goat cheese
- 1/4 cup walnut
- grated parmesan cheese
- 2 oz (156 g) broccoli florets
Instructions
- Peel the turkey sausage, remove the meat, and shape it into small balls.
- Toast walnuts in a small pan over medium-high heat, then chop roughly and set aside.
- Bring a large pot of water to a boil over medium-high heat. Add pasta and broccoli florets; cook for 8 minutes. Prepare a colander for draining.
- Heat a 9-inch pan over medium-high heat. Prepare a plate lined with a kitchen towel.
- Melt butter in the hot pan, add sage leaves, cook for 1 minute, then remove and place on the kitchen towel to drain.
- Add grated garlic to the pan and stir for a few seconds. Add the turkey sausage balls; cook for 5 minutes, stirring occasionally. Add goat cheese and stir until melted.
- Reserve ¼ cup of pasta water, then drain the pasta and broccoli. Add them to the pan and stir. Add the reserved pasta water and mix.
- Season with salt to taste.
- Top with parmesan cheese, crispy sage leaves, and toasted walnuts. Serve.
Notes
- For a richer flavor, use Italian sausage instead of turkey sausage.
- If Chabichou goat cheese is unavailable, substitute with another soft, creamy goat cheese.
- To prevent the pasta from sticking, add a drizzle of olive oil to the drained pasta before adding it to the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 550
- Sugar: 5
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 25
- Cholesterol: 80