Ingredients

The following ingredients have 4 Servings
  • 1 lb bulk Italian sausage
  • 1 (12 oz) box orecchiette pasta
  • 1 (12 oz) bag broccoli florets, preferably steam-in-bag for microwave cooking (see Notes)
  • 1/4 cup dry white wine or chicken stock
  • 2 Tbsp unsalted butter
  • 2 cups regular whipping cream (see Notes)
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1 (5.2 oz) package Boursin cheese with garlic and herbs
  • garnish: chopped fresh herbs (such as parsley and basil)

Instruction

  • Bring a large pot of water to a rolling boil.
  • In a large sauté pan, cook the sausage over medium-high heat, breaking into bits with a spatula as it cooks, until crumbled and no longer pink. Transfer sausage to a plate or bowl lined with paper towels to drain the fat. Put the pan back on the stove.
  • Add the pasta to the boiling water and set timer to cook al dente according to package directions.
  • Put the broccoli to cook in the microwave according to package directions but reduce the cook time by 1 minute.
  • To the hot sauté pan, add the wine. Cook the wine until reduced by half, scraping up the browned bits of sausage from the pan with a wooden spoon. Add the butter, cream, salt, and garlic powder. Cook until lightly thickened. Add the Boursin and stir until smooth.
  • Chop larger broccoli florets (cooked at this point) into bite-sized pieces. Add the broccoli and sausage to the Boursin sauce.
  • Drain the pasta and add to the sauce. Garnish with fresh herbs and serve.