Here I used the seasonings of the Italian chicken sausage and herb de provence goat cheese to flavor my dish. It kept things quick allowing me time to cook and eat before Cia needed some attention. I love Italian sausage. The fennel seeds are what do it for me. Whether it’s chicken, turkey, or pork. I hadn’t had pork Italian sausage in years, but when my brother was here he made us a dish using some and they were a bit tastier than the chicken and turkey. I opt for the leaner meats though. I did almost ruin this meal by trying to tap the jar of salt to pour it out. I know better but my hands were wet so I didn’t want to stick them in the jar. Lesson learned! About 2 tablespoons of salt came flying out along with a handful of not so nice words. The salt did manage to land in a pile of of uncooked spinach so I was able to scoop it out!
Italian Sausage Goat Cheese Pasta
- box of pasta, I used Jovial brown rice
- 2 links Italian sausage, I used chicken
- baby greens, I used a spinach, chard, kale mix
- goat cheese, I used herb de provence flavored
- olive oil
- Cook pasta according to box until just al dente.
- I decided to steam the Italian sausage. This is something I’ve never done before but I wanted them in perfect thin rounds so I opted to give it a shot. It worked out wonderfully. In a saucepan place 1 cup of water and whole sausage links. Cover and cook over medium heat until cooked through. I’d say I let them steam for 15 minutes. Mine were just cooked through. Remove from pan, cool a bit to handle, and slice into thin rounds.
- Heat up a bit of olive oil in a saucepan and add the onion. Cook a few minutes and add the Italian sausage. Continue to cook until onion is translucent and Italian sausage is lightly browned. Next add the pasta, greens, and s&p. Cook until greens are just wilted and heated through.
- Lastly crumble goat cheese and mix in.