Spicy sausage paired with summer squash gives this quick pasta dish a mild kick, and the goat cheese brings the flavors of the pasta together while adding its own rich nuance.
Serve with simple Bruschetta with Herbed Tomatoes as a starter.
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This was very good. I used mild sausage because that's what I bought, and used the whole pound. I also used 4 oz of goat cheese because that was the package size.
Made the Bruscetta with Herbed Tomatoes from the link at the bottom of the recipe, with garden fresh tomatoes. That was a good accompainment.
We really enjoyed this recipe. Based on the reviews I added basil and only mixed about 3/4 lb of pasta.
After reading all the reviews, I made this using 1lb of hot Italian sausage, julienned fresh basil and Italian parsley. I added an additional ounce of goat cheese ( for a total of 5), but it still need a bit more flavor, so I added red pepper flakes, a pinch at a time, as I tossed the ingredients together. That made it perfect, and my family really enjoyed our dinner. An unoaked chardonnay goes pretty well with this, but I probably would have preferred a light pinot noir, or a Beaujolais nouveau.
Just classic easy with basic ingredients that are on hand during the summer along with a good use of squash from the garden. Goat cheese was key, and used basil and oregano from herb pots just outside the kitchen instead of parsley. No problem. A light Spanish red complimented nicely.
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