Castellane Pasta with Sausage, Peppers, Cherry Tomaotes, and Marjoram
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1 tablespoon extra-virgin olive oil
- 5 ounces crumbled goat cheese
- 1 large onion, chopped (about 2 cups)
- Carbohydrate 55 g(18%)
- Cholesterol 68 mg(23%)
- Fat 32 g(50%)
- Fiber 5 g(21%)
- Protein 25 g(49%)
- Saturated Fat 13 g(63%)
- Sodium 674 mg(28%)
- Calories 612
Preparation 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. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add sausage mixture and goat cheese; stir to blend. Transfer pasta to plates and serve.
Preparation 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. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add sausage mixture and goat cheese; stir to blend. Transfer pasta to plates and serve.
