Ingredients:
1/2 lb Italian sausage
1/4 cup extra virgin olive oil
1/2 cup yellow onions, minced
1 red bell peppers
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
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 35 min.