Mama's Goat Cheese Rigatoni
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
47
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Rigatoni1 cup
Virgin Olive Oil (extra)1 cup
Yellow Onion (minced)2 cloves
Garlic (minced)1 cup
White Wine (dry)1 pinch
Red Pepper Flake1
Salt1 cup
Grated Romano Cheese2 tbsps
Basil (chopped fresh)110 g
Crumbled Goat CheeseDirections:
1
Bring a large pot of lightly salted water to a boil
2
Cook rigatoni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 13 minutes; drain
3
Heat olive oil in a large pot over medium heat
4
Cook and stir sausage in the hot oil until lightly browned, 5 to 7 minutes
5
Add onion, red bell pepper, and garlic to sausage mixture; cook and stir until peppers are tender, 5 to 10 minutes
6
Stir white wine into sausage mixture; bring to a simmer and cook until slightly reduced, 3 to 5 minutes
7
Add tomatoes, red pepper flakes, salt, and black pepper; bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce thickens, 10 to 15 minutes
8
Mix rigatoni, Romano cheese, and fresh basil into sausage mixture; bring to a simmer and cook until cheese melts and flavors blend, about 3 minutes
9
Ladle into bowls and top with goat cheese