How to Make Goat Milk Feta Recipe

Mama's Goat Cheese Rigatoni

Goats are smaller and easier to handle than cows.

Recipe Summary Mama's Goat Cheese Rigatoni

Rigatoni mixed with chunks of Italian sausage, bell peppers, and garlic and topped with crumbled goat cheese makes this pasta dish a wonderful treat for the taste buds!

Ingredients | Goat Milk Feta Recipe

1 pound rigatoni

½ pound Italian sausage, casings removed and broken into chunks

¼ cup extra virgin olive oil

½ cup minced yellow onion

1 red bell pepper, sliced

2 cloves garlic, minced

¼ cup dry white wine

4 cups canned diced tomatoes, undrained

1 pinch red pepper flakes

salt and ground black pepper to taste

¼ cup grated Romano cheese

2 tablespoons chopped fresh basil

4 ounces crumbled goat cheese

Directions

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.

Info | Goat Milk Feta Recipe

prep: 15 mins cook: 40 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : Mama's Goat Cheese Rigatoni

Meat and Poultry Recipes, Pork, Sausage,