I was hungry tonight and I had a hankering for pasta. I find it’s always best to have a variety of things on hand to make a quick pasta dish for dinner, particularly when you could chew an arm off you are so hungry. Thankfully, I had hot Italian turkey sausage, broccoli and goat cheese on hand. I also had a jar of sundried tomato pesto. Before you squawk, yes I do have what I call “ready mades” in my pantry. Ready-mades do not take away from the integrity of the dish – and hey, if it gets the food on the table faster when you are hungry, then I’m all about it.
Penne with Turkey Italian Sausage, Broccoli, Goat Cheese and Sundried Tomato Pesto Sauce
Serves 4-6
8 oz whole wheat penne pasta
1 lb hot Italian turkey sausage
1 T olive oil
¾ lb fresh broccoli florets
½ cup sundried tomato pesto
½ cup white wine
3 oz fresh goat cheese, crumbled
¼ cup pine nuts, toasted
Cook penne according to package directions, reserving 1 cup pasta water. Steam broccoli for 3-4 minutes in a steamer or in the microwave (I used the microwave. Just put the florets in the microwave safe bowl and cover with plastic wrap. Poke a few holes in the plastic wrap and cook for 3 ½ minutes.)
Heat olive oil in large saute pan over medium high heat. Poke sausages in several places and add to pan. Cook for about 2 minutes until nicely browned on one side. Flip sausage and add ½ cup water to the pan, reduce the heat to medium and cover with a lid. Cook for about 5 minutes or until water has evaporated and sausages are browned. Remove the sausages from the pan and allow them to rest for 2 minutes then slice.
Using the same pan, increase heat to medium high and deglaze the pan with white wine and cook until wine has almost evaporated. Add sundried tomato pesto, reserved 1 cup pasta water and stir to combine thoroughly. Add pasta, broccoli and sliced sausage and stir to combine. Serve pasta up into pasta bowls and garnish with toasted pine nuts goat cheese.
Printable Recipe
Printable Recipe
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