There are any number of dishes that can be made better with the addition of goat cheese. For those who never tried it, it’s like the creamiest feta you’ve ever tasted (minus the inherent saltiness). It’s like a nutty version of cream cheese. Goat cheese is a perfect hybrid of cheesiness and creaminess without venturing into neufchatel cheese territory.
Try it first on crackers to get the full effect, then go to town on virtually any pasta recipe you want. It’s that versatile.
ROTINI WITH HOT SAUSAGE AND GOAT CHEESE
1 package rotini pasta
1 tbsp olive oil
1 lb hot pork sausage, not in casing
1 medium sweet onion, chopped
2 red bell peppers, chopped
12 oz grape tomatoes
1 tbsp marjoram
5 oz. goat cheese
Start a large pot of water boiling. Meanwhile, in a large skillet, heat olive oil over medium heat. Add sausage and break apart into crumbles. Cook until browned, about 5-7 minutes. Add bell pepper and onion. Cook until onion is golden brown, about 10-15 minutes. Add pasta to water, if boiling, and cook until done. Add tomatoes and marjoram. Cook mixture until tomatoes can be crushed easily with the back of a fork. Crush all tomatoes to release juices. When pasta is done, drain and return to pot. Add sausage mixture to pot; mix thoroughly. Add goat cheese, in small pieces, and stir together until well blended.
Makes 6 servings. Enjoy.
[Note: If you aren’t that into marjoram (like me), just use an herbed goat cheese.]