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Pasta with Sausage and Goat Cheese

January 10, 2013
by Shannon Hepburn

Pasta with Sausage and Goat Cheese
Serves: 4
  • salt and freshly ground black pepper
  • 1 tablespoon butter or olive oil
  • ½ pound Salumi Roma sausage or your favorite
  • 1 pound ziti or another pasta shape you like
  • 2.5 ounces (half of a container) chevre
  1. Bring a large pot of water to boil. Put the butter or oil in a medium skillet over medium low heat. As it melts, crumble the sausage meat in the pan, making the pieces quite small. Add ½ cup of water and adjust the heat so that the mixture simmers gently.
  2. Cook the pasta until it is tender and reserve about ½ cup of the cooking liquid. (I do this by scooping out a cup before I drain the pot).
  3. Drain the pasta and dress with the sauce, adding some of the cooking liquid if necessary. Add salt and pepper to taste. Crumble the chevre (goat cheese) over the top and serve.