Happy birthday to my favorite little goose!


Our little man Graeyson turned 1 year old today! I can’t believe how fast this year went by and now I don’t have a little baby anymore, I have a BIG boy. Well, a big boy who isn’t even walking yet. He is so lazy! I guess he is too busy to be learning how to walk.


This past year has taught me a lot about myself. There were a lot of things I gave up to have the best thing of all! My weight, my shape, my sleep, my schedule, my eating patterns, my boobs, my hygiene, the way I dress… yup it’s all out the window. Hopefully this year I learn how to get it back.


Even though there are a lot of things I have had to give up, there are also a lot of things that I have gained. I have gained a sense of self respect for myself, of sense of being and a sense of understanding what life is really about. Being a mother has taught me to be less selfish and to enjoy the little things in life. Being a mother is the best gift I have ever been given and I wouldn’t trade any sleep deprived night for it.


Okay, enough of the icky, sticky, mushy love talk!


I love these one pot meals where everything is mixed together in one big steaming pot of yumminess. Let’s just be honest, truffle oil makes everything better. White truffle oil tastes like buttery, garlicky, amazingness! Black truffle oil has more of the mushroom taste. The white truffle oil takes the traditional pasta dish to a whole new level!


This dish just has it going on!  Crunchy broccolini, rich sausage, tangy parmesan, spicy red pepper flakes, caramelized onion strings, garlic, lemon, with delicious truffle oil drizzled all over mixed in with perfectly cooked pasta shells. Hungry yet!? If not, look at the photo below. Hello money shot! Mmm mmm good!



Broccolini, Sausage and Shells in Truffle Oil
Author: Nicole Nilsen
Prep time:
Cook time:
Total time:
Serves: 6
  • 12 ounces shell pasta, cooked (according to package), rinsed and drained
  • 3/4 pound mild Italian sausage, cooked and set aside (strain out the grease)
  • 1 large bunch of broccolini, florets cut off and stems cut into bite sized pieces (cooked to al dente, about 3 minutes, then shocked in an ice bath, drain and set aside)
  • Bowl of ice water (for broccolini)
  • 1 medium sized onion, thinly sliced
  • 1/2 teaspoon coconut sugar
  • 4 cloves garlic, minced
  • Juice of 1/2 lemon
  • 3 tablespoons white truffle oil
  • 1/2 cup grated parmesan cheese, plus more for serving
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon red pepper chili flakes
  • 3 tablespoons coconut oil
  • Black pepper and salt to taste
  1. Cook the shells (according to package) and sausage (until browned)
  2. While the shells and meat are cooking add the onions and 1 tablespoon of coconut oil to a skillet and cook for 5 minutes on medium-high heat
  3. Add the coconut sugar to the skillet and continue cooking for a few more minutes or until caramelized, then set aside
  4. Once the pasta and sausage are done cooking, drain both and set aside
  5. In a medium sized pot boil the broccolini for about 3 minutes until it is al dente
  6. With a slated spoon scoop out the broccolini and throw it in the ice bath to stop the cooking process, set aside
  7. In a large pot heat 2 tablespoons of coconut oil and add the garlic
  8. Cook on medium heat for about 2-3 minutes until the garlic is lightly browned
  9. Turn the heat off and add the white truffle oil, thyme and lemon juice
  10. Mix in the broccolini, pasta, sausage, caramelized onions and parmesan cheese
  11. Add salt and pepper to taste
  12. Top with red pepper chili flakes
  13. Serve immediately with extra chili flakes, thyme and parmesan cheese


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