Mama's Goat Cheese Rigatoni recipe
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Ingredients
- 1 pound rigatoni ½ pound Italian sausage, casings removed and broken into chunks ¼ cup extra virgin olive oil ½ cup minced yellow onion 1 red bell pepper, sliced 2 cloves garlic, minced ¼ cup dry white wine 4 cups canned diced tomatoes, undrained 1 pinch red pepper flakes salt and ground black pepper to taste ¼ cup grated Romano cheese 2 tablespoons chopped fresh basil 4 ounces crumbled goat cheese
Nutrition Info
- 882.6 caloriescarbohydrate: 98.1 gcholesterol: 52.4 mgfat: 37.9 gfiber: 7 gprotein: 33.7 gsaturatedFat: 13.4 gservingSize: -sodium: 1095 mgsugar: 13.2 gtransFat: : -unsaturatedFat: : -
Directions Mama's Goat Cheese Rigatoni
Directions
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Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 13 minutes, drain.
Heat olive oil in a large pot over medium heat. Cook and stir sausage in the hot oil until lightly browned, 5 to 7 minutes. Add onion, red bell pepper, and garlic to sausage mixture, cook and stir until peppers are tender, 5 to 10 minutes.
Stir white wine into sausage mixture, bring to a simmer and cook until slightly reduced, 3 to 5 minutes. 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.
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. Ladle into bowls and top with goat cheese.