Recipe information
Yield
4 to 6 Servings
Ingredients
1
tablespoon extra-virgin olive oil
1
pound hot Italian sausage, casings removed
2
red bell peppers, chopped (about 2 cups)
1
large onion, chopped (about 2 cups)
2
1/2 teaspoons chopped fresh marjoram
2
12-ounce packages cherry tomatoes
12
ounces castellane (long oval shells) or fusilli pasta
5
ounces crumbled goat cheese
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Preparation
Step 1
Heat oil in large nonstick skillet over medium-high heat. Add sausages; sauté until browned, breaking up with back of fork, about 5 minutes. Add peppers and onion; sauté until soft and onion is golden brown, about 13 minutes. Stir in marjoram, then tomatoes. Simmer until tomatoes soften and release their juices, crushing with back of fork, about 5 minutes. Season generously to taste with salt and pepper.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
Step 3
Return pasta to pot. Add sausage mixture and goat cheese; stir to blend. Transfer pasta to plates and serve.