Sunday, November 7, 2010

Rigatoni with Tomato, Sausage and Goat Cheese

One of the best things about planning a wedding is the food tastings. Kevin and I held our rehearsal dinner at Biaggi's Italian Ristorante, and we got to enjoy a food tasting that consisted of two salads, three entrees, three pastas, two desserts and ten wines. What a fun evening that was! We had the most delicious rigatoni pasta dish, and I just knew I had to recreate it. A few weeks ago I made it from memory, and I have to say it was just as good as the original!

I love this dish for so many reasons. First of all, most of the ingredients are easy to keep on hand. Secondly it is no problem to make a huge portion or just enough for one. Most importantly it encompasses everything I love about pasta dishes- the flavorful sauce enhanced by the tangy goat cheese, the smoky sausage, the fresh basil and the big al dente rigatoni noodles which were made to hold onto this sauce. Trust me this recipe is a keeper!


Rigatoni with Tomato, Sausage and Goat Cheese
A delicious all-in-one meal that you'll make again and again!
Serves 4-6

1 box rigatoni pasta (1 lb)
1 jar prepared pasta sauce
1/2 onion, sliced
2 garlic cloves, minced
3/4 lb. Italian sausage links (about 3)
1/2 cup hearty red wine (Cabernet, Merlot, Shiraz, etc.)
4 oz. goat cheese
1/4 cup fresh basil, chiffonade (roll up then slice so you have long pieces)
Olive oil
Salt and pepper to taste

Bring a large pot of water to a boil, add salt and cook pasta until al dente. Drain and reserve.

Meanwhile, heat a large skillet over medium high heat. Drizzle in a tablespoon of olive oil and brown sausages until crisp on the outside. Don't worry if the inside isn't cooked through. Remove and reserve. When cool enough to handle slice into bite size pieces.

Use the same skillet and add another tablespoon of oil. Add the onions, sausages and some salt and saute until onions are translucent, about 3-4 minutes. In the final minute add the garlic. Add the wine and let bubble for 2-3 minutes until it begins to reduce. Pour in the pasta sauce, reduce the heat, and let simmer.

Add the cooked pasta to the skillet. and stir to combine. Pour into a large bowl. Top with basil and goat cheese. When plating make sure everyone gets a hunk of goat cheese. It will melt into the hot pasta and create a creamy, bright and fantastic sauce!

Serve piping hot with garlic bread, romaine lettuce salad, and a big glass of red wine.

Recipe by Sarah Lang

1 comment:

  1. This sounds amazing Sarah!! Zach and I will have to make it for sure!!!