Monday, January 3, 2011

Creamy Rigatoni with Goat Cheese

rigatoni with sausage and goat cheese1

t's a new year and I am excited to get back in the kitchen and start food blogging again. I want to dedicate this year to yummy healthy eating. To start 2011 here is an easy rigatoni pasta dish that creamy, luscious, and bursting with all different wonderful flavors.


1 lb. of rigatoni pasta
4 sausage links of spicy chicken italian sausage
1 cup of frozen green peas
1/2 cup of sun dried tomatoes
4 cloves of roasted garlic, chopped
1 bunch of fresh basil, julienned
5 fresh mushrooms, sliced
fresh creamy goats cheese


Bring a large pot of boiling water to a boil and cook your pasta. When you are about to drain your pasta add your frozen peas to the boiling water, for 2 min until cooked. Drain your pasta and peas and set aside in a large pasta bowl. In a medium sauce pan remove casings off of your sausage links. Crumble your links into to bite size pieces, cook all the way through. Add the sausage and Rosa sauce to the pasta. Mix in the chopped roasted garlic, fresh basil, sliced fresh mushrooms, and sundried tomatoes. Season with salt and freshly ground pepper. Top with creamy goats cheese. Serves about 5.

Serve Hot & Enjoy!


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