Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.



8 oz. Orecchiette
1 lb. Broccoli, cut into florets
1 cup Cherry tomatoes
3 tbsp. Extra virgin olive oil
1 ½ lbs. Sweet Italian sausage, chopped into 1” pieces
2 Garlic cloves, chopped
¼ cup Galbani Parmesan, grated
3 – 4 Galbani Fresh Mozzarella ovoline, torn, for garnish
  Kosher salt & freshly ground black pepper to taste



  1. Preheat oven to 400 degrees F.

  2. Cook orecchiette according to package directions. Reserve ¾ cup of cooking water, drain pasta, and return to pot.

  3. Broccoli mixture: Toss together broccoli, tomatoes, olive oil, salt, and pepper on a rimmed baking sheet. Roast, tossing once, 18 – 20 minutes, or until broccoli and tomatoes are golden.

  4. In large pan, cook sausage until browned, and set aside.

  5. Toss pasta with broccoli mixture, butter, and ½ cup reserved pasta water. Add to pan with sausage and toss on high heat for 1 minute. (Add more water if pasta seems dry.)

  6. Sprinkle with Parmesan and garnish with ovoline.


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