Hearty ingredients make this a perfect dish for a cold night.
Recipe information
Total Time
35 minutes
Yield
Makes 4 to 6 servings
Ingredients
1 tablespoon extra-virgin olive oil
1 pound hot Italian sausages, casings removed
2 red bell peppers, chopped (about 2 cups)
1 large onion, chopped (about 2 cups)
2 1/2 teaspoons chopped fresh marjoram
2 12-ounce packages cherry tomatoes
12 ounces castellane (long oval shells) or fusilli pasta
5 ounces crumbled goat cheese
Preparation
Step 1
Heat oil in large nonstick skillet over medium-high heat. Add sausages; sauté until browned, breaking up with back of fork, about 5 minutes. Add peppers and onion; sauté until soft and onion is golden brown, about 13 minutes. Stir in marjoram, then tomatoes. Simmer until tomatoes soften and release their juices, crushing with back of fork, about 5 minutes. Season generously to taste with salt and pepper.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
Step 3
Return pasta to pot. Add sausage mixture and goat cheese; stir to blend. Transfer pasta to plates and serve.
