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Serves : 4
Prep. Time : 1:00
1/2 Lb. Italian
1/4 cup extra virgin olive oil
1/2 cup minced yellow onion
1 med. red bell pepper - julienne
2 cloves garlic - minced
1/4 cup dry white wine
4 cups canned whole peeled tomatoes - minced, undrained
1 pinch crushed red pepper
salt and pepper - to taste
1 Lb. Rigatoni pasta - cooked al dente
1/4 cup grated fresh Pecorino Romano cheese
2 Tbls. torn fresh basil leaves
4 oz. Caprino cheese OR other goat cheese - crumbled
from the casing and break into chunks.
-Cook sausage in olive oil over a medium heat until
-Add onion and peppers saute until softened.
-Add garlic and cook for 1 minute.
-Add wine and allow to simmer for 3 minutes.
-Add tomatoes and red pepper; season with salt and
-Bring to a boil over high heat, stirring constantly.
-Reduce heat to medium-low and simmer until thickened.
-Stir in pasta, Romano, and basil and simmer for 3
-Portion onto plates and top with the crumbled goat