Rigatoni With Goat Cheese Recipes

RIGATONI WITH GOAT CHEESE

Rigatoni with Goat Cheese image

Yield Serves 4 to 6

Number Of Ingredients 9

Ingredients

Coarse salt and fresh ground pepper
1 pound rigatoni
1 1/2 cups crumbled goat cheese (about 4 ounces)
1/2 cup finely grated Parmesan cheese
Topping suggestions
1/4 cup sliced pitted black olives
1/4 cup chopped or torn herbs
1/4 cup toasted pine nuts (see page 275)
1/4 cup slivered sun-dried tomatoes

Steps:

In a large pot of boiling salted water, cook the rigatoni until al dente according to the package directions; drain, reserving 1/2 cup of the cooking water.
Return the pasta to the pot, and toss with the goat cheese and Parmesan cheese. Season with salt and pepper, and add some of the reserved pasta water as desired.
Sprinkle the pasta with any or all of the suggested toppings, as desired, and serve immediately.

RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE

Rigatoni with Sausage, Spinach, and Goat Cheese image

While this recipe is delicious as is, you can do a couple of things to give it even more flavor. Use a combination of spicy and sweet sausage instead of just sweet and--something I do almost every time I use goat cheese--use a fork to mix into it 1/2 teaspoon each of chopped fresh parsley, chives, and thyme.

Provided by Scott Conant

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Salt to taste
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3/4 pound sweet Italian sausage or a combination of sweet and spicy, casings removed
3/4 pound rigatoni
1 tablespoon chopped fresh parsley leaves
4 ounces spinach, well washed and dried and coarsely chopped (about 2 cups)
1/2 pint cherry, grape or sungold tomatoes
4 ounces fresh goat cheese
2 tablespoons freshly grated Parmigiano-Reggiano

Steps:

Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.

RIGATONI WITH ROASTED PUMPKIN AND GOAT CHEESE

Rigatoni with Roasted Pumpkin and Goat Cheese image

Roasted sugar pumpkin is tossed with pasta and creamy cheese for a comforting main dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 1h

Number Of Ingredients 5

Ingredients

Coarse salt and ground pepper
12 ounces rigatoni
2 tablespoons butter
5 ounces fresh goat cheese, crumbled
Roasted Pumpkin with Shallots and Sage

Steps:

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

Nutrition Facts : Calories 631 g, Fat 26 g, Fiber 11 g, Protein 22 g

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