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Smoked Sausage and Goat Cheese Pasta recipe

Smoked Sausage and Goat Cheese Pasta recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Penne

This Italian pasta dish has the perfect combination of textures and flavours. The perfect summer dish that can be enjoyed all year round.

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IngredientsServes: 4

  • 225g penne pasta
  • 400g hot & spicy, smoked pork sausage, such as Mattessons, sliced
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 75ml pesto
  • 125ml white wine
  • 1 (410g) tin cannellini beans, undrained
  • 60g wild rocket leaves
  • 300g baby plum tomatoes, halved
  • salt and freshly ground black pepper to taste
  • 115g crumbled goat cheese

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Bring a large pot of lightly salted water to the boil. Place penne in the pot, cook for 8 to 10 minutes or until al dente; drain.
  2. In a frying pan over medium heat, cook the sliced sausage until evenly brown.
  3. Heat the oil in a large pot over medium heat and cook the garlic 1 minute, until lightly browned. Mix in sausage, pesto and white wine. Cook and stir until heated through.
  4. Mix in beans with liquid and rocket and cook until rocket is wilted. Stir in the tomatoes and cook until heated through. Toss with pasta, season with salt and pepper and top with goat cheese to serve.

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Instant Pot Rigatoni and Sausage

Anytime I can suck a delicious tomato-cream sauce through a pasta straw it’s a good meal. I loved this rigatoni for its taste but also because it was so super fast and easy to make. I love cooking pasta in my Instant Pot because there is no worrying about the pasta water boiling over. Just dump some broth, pasta, sliced smoked sausage, crushed tomatoes into your Instant Pot and set the timer for 3 minutes. Walk away and come back in a few minutes to a hot and delicious dinner.

I topped my serving with goat cheese and it just brought the dinner to a whole new level! If you’re a goat cheese fan you really need to try it with this dish. It’s amazing. My kids don’t like goat cheese so they topped their servings with a little grated mozzarella. Meanwhile Greg was busy digging out all the slices of sausage that he could find and popping them into his mouth.

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What Pressure Cooker Did You Use?

To make Instant Pot Rigatoni and Sausage I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.


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Farro Pasta with Pineapple, Sausage and Goat Cheese

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Then we went on the cruise. And pineapple was served at almost every meal (along with melons), and I ate pineapples nonstop. So now I have been craving pineapple–and so of course I tried buying some pineapple here. Because apparently I need to learn that lesson more than once! Alas. Which is how I ended up with 2/3 of a pineapple that needed to be used. But if the pineapple was not perfect for eating out of hand, it was at least good for cooking.

I think just about anything can be tossed with pasta–rather like just about anything can be put on a pizza. No it is not super traditional, but it sure was super tasty. My initial inspiration came from finding this Pineapple Bacon Chicken Sausage from Aidell’s at Jungle Jim’s . Then when I had the remaining pineapple sitting in my fridge and the newly purchased sausage in my freezer it just seemed like a sign. And it was a beautiful sign. This was absolutely devoured. Both children pouted when they realized it was an unusual (for us) one night only meal, no leftovers to be had.


How to Make Smoked Sausage Penne Pasta

Virtually any fresh vegetables would taste great in this dish including broccoli, cherry tomatoes or even asparagus. I went with sweet peppers, red onion and mushrooms. Feel free to change up the vegetables to suit your own tastes.

To make this recipe, you’ll need to first cook your pasta while you are sauteing your vegetables and smoked sausage.

You can lighten this smoked sausage pasta recipe by using a substitute product from Hillshire Farm made with turkey, such as turkey kielbasa and use a whole grain pasta. You can also cut the olive oil and Parmesean cheese amounts in half.


Skillet Cauliflower Pasta

Ingredients US Metric

  • 1 large (2 lbs) head of cauliflower, cored and cut into small florets
  • 6 ounces cooked andouille sausage, quartered lengthwise and sliced 1/2 inch (12 mm) thick
  • 2 tablespoons olive oil
  • 3/4 teaspoon whole cumin seeds
  • Kosher salt
  • 12 ounces bow-tie pasta or orecchiette
  • 12 ounces spinach, large stems removed, roughly chopped, or baby spinach
  • 4 ounces fresh goat cheese
  • Freshly ground black pepper

Directions

Preheat the oven to 425°F (218°C).

Spread the cauliflower florets and sausage over the bottom of your largest ovenproof skillet that’s at least 14 inches. (If you don’t have a skillet big enough for everything to fit in a single layer, use 2 skillets or swap in a large roasting pan.) Drizzle with the olive oil and sprinkle with the cumin seeds and 1/2 teaspoon salt. Roast until the cauliflower is golden, about 30 minutes.

Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until tender, 10 to 12 minutes. Add the spinach during the last 20 seconds of cooking. Scoop out about a cup of pasta water and then drain the pasta and spinach in a colander. Do not rinse the pasta.

Carefully remove the skillet from the oven. Add the pasta and spinach to the skillet with about half the reserved pasta water. Crumble the goat cheese (or just gently break it up with your hands) and sprinkle over the pasta. Gently stir, adding just enough pasta water to the mixture to melt the cheese. Season with additional salt, if needed, and lots of pepper.

Recipe Testers' Reviews

Amy Wilschut

This skillet cauliflower pasta was a perfect meal to cook up on a weeknight, easy to assemble, and big on flavor. I love introducing new flavors to my boys. The goat cheese and andouille sausage were a hit with my 11-year-old. He rated the dish a 9.5 out of 10. He loved the flavor of the sausage and is not a big cheese fan but liked the taste of the goat cheese. My 7-year-old is a cheese connoisseur and wasn’t too hip on the goat cheese, but otherwise rated this dish a 7 out of 10. I really appreciated being able to prepare the sausage and cauliflower in one pan while cooking the pasta and spinach on the stove top—a very efficient way to prepare a meal in less than 1 hour.

Debbie Vargo

Need a delicious weeknight pasta? This is a great choice! Skillet cauliflower pasta is fast, easy, and delicious. Prepping the ingredients takes not much more than 7 to 8 minutes. Roasting the cauliflower and sausage together and then boiling the pasta with late spinach addition is a brilliant double duty approach. Everything comes together in the skillet in the last few minutes with some reserved pasta water and the goat cheese. A very pretty dish that really hits the taste mark.

Deborah Wallace

This skillet cauliflower pasta turned out to be one of those simple, satisfying recipes that should be in everyone’s weeknight dinner rotation. It’s easy to put together, tastes great, and cleans up relatively easily. I used a 12-inch cast iron skillet and could easily have used something a little larger to contain all the ingredients. I didn’t need much more than 1/2 cup of the additional pasta water to melt the cheese and ended up with this incredibly well-balanced mix of sauce, vegetables, sausage, and pasta. I loved the combination of spicy Andouille sausage with the sweet, slightly nutty cauliflower, the spinach, and the mild pasta. The cumin seeds were the big surprise with their added bursts of flavor. If I had to quibble over any of it, it would be that the recipe didn’t call for enough. Next time I plan to add a bit more.

Greg Crawford

I couldn't pass up trying a recipe that takes on pan and has just four steps. And when I saw it had andouille sausage I figured it would be good. I was not disappointed. This cauliflower pasta comes together really quickly and easily—another great weeknight option for busy people. Interesting pairing, the andouille and goat cheese, but with everything else it worked just fine.

Jan C.

This will be on our regular pasta list of recipes—and not many recipes make it there. This skillet cauliflower pasta was simple and inexpensive. If you were to buy pre-washed baby spinach and already-cut florets of cauliflower, you could cut the prep time considerably. We used vegan sausage and frankly, we couldn’t tell the difference. For us, this recipe checked all the boxes: vegetarian, easy, affordable, easily pulled together, and very tasty.

Linda Pacchiano

Yes, this skillet cauliflower pasta is a very satisfying one-bowl meal. The goat cheese brings a richness to the dish, but it’s not heavy or too spicy. Roasting the cauliflower develops a nuttiness that is totally absent from the vegetable when consumed raw or steamed or boiled. The cauliflower also picks up some additional flavor from the andouille sausage. Overall, a very successful recipe!

HUNGRY FOR MORE?

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Comments

This is outrageous. We’ve made it three times already. We used andouille, Spanish chorizo, and Portuguese chorizo. (We’re a sausage kind of family). It was simple, fast, and delicious. And the best thing is it calls for one skillet. I did have a problem trying to get all the greens wilted in the pan after the cauliflower was roasted, so the second and third time, I cooked them first and set them aside. An extra bowl, but it made it easier.

Nice, Tuck! Thanks so much for taking the time to let us know you love this as much as we do.


  • 4 ounces New England smoked salmon*
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 slice local smokehouse bacon, chopped into 1/4 - 1/2 inch pieces
  • 1/2 cup sliced leek
  • 1 medium tomato, diced into 1/3 inch cubes
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 1 1/2 tablespoon capers, rinsed
  • 1 tablespoon butter or butter substitute (we use Earth Balance as a butter replacement)
  • Zest of 1 lemon
  • 2 teaspoons coarsely ground pepper or to taste
  • 1 cup torn or chopped fresh basil leaves
  • 1/2 cup (approximately 3 - 4 ounces) local soft goat cheese in 1/2 inch pieces
  • Sea salt or kosher salt to taste
  • 4 ounces thin spaghetti or linguini

Step 1

Heat olive oil in a large sauté pan over medium heat, add bacon and cook until lightly brown. Add leeks and cook until soft. Add wine, turn to high and boil until most of the wine has evaporated. Add tomatoes and butter and lower heat. Add salmon, lemon zest, crushed pepper and capers and turn off heart when warmed.

Cook pasta in 2 quarts rapidly boiling salted water until al dente (usually less time than instructions on the box). Drain the pasta and add to sauté pan. Turn heat to high and mix sauce with pasta remove pan from heat. Add cheese and basil off heat, toss and serve immediately. Vinaigrette with fresh greens and a dry white wine nicely finish this meal


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Very good and pretty darn easy. If you don't have enough tomatoes, drain a 15 oz can of diced tomatoes - it worked great. I also added a TBS of chopped garlic, as someone suggested below.

I have been making this for years, always delicious!

This was a wonderful new take on pasta - we loved it! My only addition to the recipe was to add 2 cloves of garlic. Other than that I thought all of the flavors blended surprisingly well. I used a potato masher to crush the tomatoes and it worked like a charm.

I didn't give this a fork rating because I make significant changes to the original. I despise goat cheese so I use feta for a similar consistency and pungency. I also never have marjoram on hand, so I replace with oregano. Dont substitute grape tomatoes for the cherrygrape tomatoes arent as juicy and will not meld into a saucy consistency the way good cherry tomatoes do. One other important thing: a good quality Italian sausage makes all the difference. I've made this using average sausage and the difference in taste was noticeable.

delicious quick meal! My family loved it!

I made using Rotini. I loved the sauce with the goat cheese. I followed recipe exact other than using rotini. I would use a smaller pasta next time, maybe a bow-tie pasta. I love the taste of the tomatoes, made it fresh even though you had to deal with the skins. I thought this recipe would not heat up well but it did, I just had some this morning.

The end result was pretty tasty and VERY rich, but smashing hot tomatoes with a fork caused a lot of splattering and I burned myself. It was not worth the injury )

Delicious! My whole family devoured it! Not fancy enough for a dinner party, but definitely perfect for a Mom's Club dinner with kids or a casual family/relatives gathering.

Italian sausage and goat cheese! Man-oh-man!

Loved it. Made it exactly as the recipe stated except I had mostacolli on hand and used that instead of the castellane. This will be a staple in our house.

my first time using goat cheese. i liked this but my husband absolutely loved it. i've made it twice now and i'll make it again. very easy dish.

Marjoram and goat cheese gave the meal a different twist from traditional pasta oragano and basil . This meal may make my list of favorites and find itself in a seasonal line up of fall and winter meals. Easy and quick to make.

My favorite use of summer tomatoes. As other readers have mentioned, basil works fine in a pinch. Also can sub regular tomatoes for 1/2 the cherrys. Hard to go wrong. I think I will make it again tonight.

I substituted chipotle sausage instead of the spicy italian sausage for a smoky spicy flavor and canned tomatoes for the cherry tomatoes. The sauce was deliciously creamy and spicy. A keeper.

Since discovered, my family and I have enjoyed this recipe at least weekly! The goat cheese creates a wonderfully creamy sauce. Have added fresh basil leaves and/or arugula at the last. In a pinch, have used whole canned plum tomatoes--not as fresh-tasting as the mashed cherry tomatoes, but still delicious. I look forward to making this with tomatoes from the summer garden.

I used grape tomatoes instead of cherry, and did not crush them, as suggested in the recipe. It just looks prettier. Easy to make.


Sausage & Fennel Pasta

I just found out a couple days ago that my best friend finally had her baby! I’m so excited not just because she’s finally a mom but also because someone other than me finally has kids! Haha

For as long as I’ve had kids, my immediate and best friends have all been kid-less.

Thankfully I’ve found the type of friends that don’t really care if I had kids or not, they still wanted to hang out with me and get together for lunch, drinks, whatever.

I’ve heard of other women who finally had kids and some of their friends just slowly started disappearing. Actually, it was just the opposite for me.

When I first found out I was pregnant over 10 years ago (eek, I can’t believe it’s been that long) I ended up dumping most of the “friends” I had at the time.

I guess it’s just one way to find out who your true friends are, albeit not a very good way – or maybe it is? But as your priorities shift when you get pregnant and have kids it’s nice to know who will still be there and who won’t.

Then as you grow as a mom and make new friends it’s nice that those without don’t care and don’t judge you because you have kids.

Anyway, now one of my best friends and the first friend I made when we moved here to Michigan finally has a little boy of her own. I’m so excited for her but also a little jealous because I’ve been wanting a little boy of my own but I have three girls!

We’ll see how that works out though because the hubby really wants 4 kids and I’m semi-on board with that… so ya never know. I might end up with a little boy for the last and final baby.