Ingredients55 m servings 883 cals
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 13 minutes; drain.
- Heat olive oil in a large pot over medium heat. Cook and stir sausage in the hot oil until lightly browned, 5 to 7 minutes. Add onion, red bell pepper, and garlic to sausage mixture; cook and stir until peppers are tender, 5 to 10 minutes.
- Stir white wine into sausage mixture; bring to a simmer and cook until slightly reduced, 3 to 5 minutes. Add tomatoes, red pepper flakes, salt, and black pepper; bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce thickens, 10 to 15 minutes.
- Mix rigatoni, Romano cheese, and fresh basil into sausage mixture; bring to a simmer and cook until cheese melts and flavors blend, about 3 minutes. Ladle into bowls and top with goat cheese.
Per Serving: 883 calories; 37.9 g fat; 98.1 g carbohydrates; 33.7 g protein; 52 mg cholesterol; 1095 mg sodium. Full nutrition
ReviewsRead all reviews 3
Absolutely fantastic! The goat cheese blended so well! My 7yr old didn't like the goat cheese but she liked the rest. This would be good to double and make for company.
Delicious. I used Penne (didn't have Rigatoni) and mixed the goat cheese in instead of topping it. No other changes needed. Will definitely make again.