Turkey Sausage & Broccoli Pasta Recipe – Crispy Sage & Walnuts

Last Updated on 2 months by Neha Deshmukh

Turkey Sausage & Broccoli Pasta Recipe – Crispy Sage & Walnuts

Hey everyone! I’m so excited to share this pasta recipe with you. It’s become a real weeknight staple in my kitchen – quick, flavorful, and surprisingly comforting. I first made this when I was craving something a little different than the usual Indian fare, and it’s been a hit ever since! The crispy sage and toasted walnuts add such a lovely texture and aroma, and the creamy goat cheese sauce… well, you’ll just have to try it to believe it.

Why You’ll Love This Recipe

This Turkey Sausage & Broccoli Pasta is a winner for so many reasons. It’s ready in under 20 minutes, making it perfect for busy evenings. The combination of savory sausage, tender broccoli, and tangy goat cheese is seriously addictive. Plus, it feels a little bit fancy with the crispy sage and walnuts, even though it’s super easy to make! It’s a great way to get a balanced meal on the table without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to whip up this delicious pasta:

• 1 lb pasta (I like penne or rotini, but any shape works!)
• 5.45 oz broccoli florets
• 1 tablespoon salt (for pasta water)
• 11.25 oz turkey sausage
• 1 tablespoon grated garlic
• 5.35 oz Chabichou Du Poitou French goat cheese
• 2 tablespoons butter
• 10 sage leaves
• 0.25 cup walnuts
• Grated parmesan cheese (for serving)

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Chabichou Du Poitou: This French goat cheese is a game-changer. It’s creamy, tangy, and has a slightly earthy flavor. It originates from the Poitou-Charentes region of France and is known for its delicate rind. If you can’t find it, a good quality chevre will work, but try to find something similar in texture and tanginess.
• Turkey Sausage: You can use mild or spicy turkey sausage depending on your preference. I sometimes use a hot Italian turkey sausage for a little kick! Look for a brand with a good flavor profile – some can be a bit bland.
• Fresh Sage: Please, please use fresh sage for this recipe! The flavor is so much brighter and more fragrant than dried. It really makes the crispy sage topping special. Don’t skip this one!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, remove the casing from the turkey sausage and shape the meat into small, rough balls. Set them aside for now.
2. Next, toast the walnuts in a dry pan over medium-high heat for just a few seconds – you want them fragrant, but not burnt. Chop them up and set them aside too.
3. Bring a large pot of salted water to a boil. Add the pasta and broccoli florets and cook for about 8 minutes, or until the pasta is al dente and the broccoli is tender-crisp. Remember to reserve about ½ cup of that pasta water before draining! It’s liquid gold.
4. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the sage leaves and fry for about a minute, until they’re crispy and fragrant. Carefully transfer them to a paper towel-lined plate to drain.
5. In the same skillet, sauté the grated garlic for about 30 seconds until fragrant. Add the turkey sausage balls and cook for about 5 minutes, stirring occasionally, until browned and cooked through.
6. Now, stir in the goat cheese until it’s melted and creamy. Add the drained pasta and broccoli to the skillet, along with a splash of that reserved pasta water. Toss everything together until well combined and the sauce coats the pasta beautifully. Add more pasta water if needed to reach your desired consistency.
7. Finally, serve immediately, topped with grated parmesan cheese, crispy sage leaves, and toasted walnuts. Enjoy!

Expert Tips

Here are a few things I’ve learned along the way:

• Crispy Sage: Don’t overcrowd the pan when frying the sage. Work in batches if necessary to ensure each leaf gets crispy. Watch them carefully – they burn quickly!
• Preventing Pasta Sticking: Always use plenty of salted water when cooking pasta. And don’t forget to stir it occasionally!
• Working with Goat Cheese: Goat cheese can sometimes be a little crumbly. Adding it to the warm skillet with the sausage and a little pasta water helps it melt smoothly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based sausage and a vegan goat cheese alternative. Nutritional yeast can also add a cheesy flavor. My friend Sarah swears by this version!
• Gluten-Free Adaptation: Simply use your favorite gluten-free pasta.
• Spice Level Adjustment: Use spicy turkey sausage or add a pinch of red pepper flakes to the skillet with the garlic.
• Quick Weeknight Version: Skip toasting the walnuts (though it does add a nice touch!). You can also use pre-chopped broccoli to save time.

Serving Suggestions

This pasta is delicious on its own, but it also pairs well with a simple side salad and some crusty bread for soaking up the sauce.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The crispy sage won’t be as crispy after reheating, but it will still taste great!

FAQs

Let’s answer some common questions:

• Is this recipe suitable for meal prepping? Yes, it is! However, I recommend storing the crispy sage and walnuts separately and adding them just before serving to maintain their texture.
• Can I use a different type of goat cheese? Absolutely! A good quality chevre is a great substitute.
• What if I don’t have walnuts? Pine nuts or slivered almonds would also be delicious.
• How can I make the sauce creamier? Add a splash of heavy cream or a tablespoon of cream cheese along with the goat cheese.
• Can I add other vegetables to this pasta? Definitely! Spinach, mushrooms, or bell peppers would all be great additions.