Rigatoni With Summer Squash Spicy Sausage Goat Cheese Recipes

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RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE



Rigatoni with Sausage, Spinach, and Goat Cheese image

While this recipe is delicious as is, you can do a couple of things to give it even more flavor. Use a combination of spicy and sweet sausage instead of just sweet and--something I do almost every time I use goat cheese--use a fork to mix into it 1/2 teaspoon each of chopped fresh parsley, chives, and thyme.

Provided by Scott Conant

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Salt to taste
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3/4 pound sweet Italian sausage or a combination of sweet and spicy, casings removed
3/4 pound rigatoni
1 tablespoon chopped fresh parsley leaves
4 ounces spinach, well washed and dried and coarsely chopped (about 2 cups)
1/2 pint cherry, grape or sungold tomatoes
4 ounces fresh goat cheese
2 tablespoons freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
  • Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
  • Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.

RIGATONI CAMPAGNOLO LIKE CARRABBA'S



Rigatoni Campagnolo Like Carrabba's image

Super good, tho I've never been to Carrabba's so I can't compare. The ingredient list says Caprino cheese but any goat cheese will do. The software wouldn't let me add that.

Provided by Dona England

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 lb Italian sausage
1/4 cup extra virgin olive oil
1/2 cup yellow onion, minced
1 red bell pepper
2 garlic cloves, minced
1/4 cup dry white wine
4 cups canned whole tomatoes, minced undrained
1 pinch crushed red pepper flakes
1 lb rigatoni pasta, cooked al dente
1/4 cup grated pecorino romano cheese
2 tablespoons torn fresh basil leaves
4 ounces caprino cheese

Steps:

  • Remove sausage from casing and break into chunks.
  • Cook sausage in olive oil over a medium heat until browned slightly.
  • Add onion and red bell pepper(julienned).
  • saute until softened.
  • Add garlic and cook for one minute.
  • Add wine and allow to simmer for 3 minutes.
  • Add tomatoes and crushed red pepper, season with salt and pepper.
  • Bring to a boil over high head, stirring constantly.
  • Reduce heat to medium low and simmer until thickened.
  • Stir in pasta, Ramano, and basil and simmer for 3 minutes.
  • Portion onto plates and top with the crumbled goat cheese.

Nutrition Facts : Calories 550, Fat 23, SaturatedFat 5.8, Cholesterol 85.4, Sodium 703.6, Carbohydrate 65.2, Fiber 4.8, Sugar 7.1, Protein 19.7

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