Spicy Goat Cheese Pasta with Peas

Serves 1
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Directions

  1. 1Mince up some shallots and garlic and set them aside.
  2. 2Add olive oil to a pan and brown off the sausage.
  3. 3Once the sausage is nice and browned and almost cooked through, add in the minced shallots and garlic.
  4. 4Sweat the shallots and garlic down until they are nice and soft.
  5. 5Add tomato paste and some Calabrian chilies and cook until a nice brown fond forms.
  6. 6Deglaze the pan with white wine.
  7. 7Boil water in a pot and add salt.
  8. 8Drop the pasta into the boiling water.
  9. 9Add a dollop of goat cheese to the sauce.
  10. 10Use some pasta water to melt the goat cheese into the sauce.
  11. 11Add a touch of cream to balance everything out and season with salt and pepper.
  12. 12Cook the pasta just a touch under al dente.
  13. 13Finish cooking the pasta in the sauce with splashes of pasta water to get a velvety texture.
  14. 14Grate in a bunch of fresh Pecorino cheese and stir it all in.
  15. 15Toss in peas.
  16. 16Serve the pasta in a bowl, drizzle with olive oil, and sprinkle with more grated Pecorino cheese.

Ingredients

  • Shallots
  • Garlic
  • Sausage
  • Olive oil
  • Tomato paste
  • Calabrian chilis
  • White wine
  • Salt
  • Pasta
  • Goat cheese
  • Cream
  • Pepper
  • Pecorino cheese
  • Peas

Equipment

Cutting boardKnifePanPotWooden spatulaSpatulaCheese graterStrainer

Tips

  • You can use a regular yellow onion instead of shallots.
  • Cook the tomato paste until a nice brown fond forms.
  • Cook the pasta just a touch under al dente and then finish cooking it in the sauce with splashes of pasta water to get a velvety texture.
  • If you can find fresh peas, cook those up and toss them in, or just toss in some frozen peas.
  • The shells are great for this recipe because the peas, the sausage, and the sauce all fit in the shell for a great bite of pasta.
  • The mild goat cheese flavor with the sausage and peas is divine.

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