Castellane with Sausage, Peppers and Cherry Tomatoes
(Castellane con Salsiccia, Peperoni e Pomodorini)
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 and 1/2 teaspoons chopped fresh marjoram
Two 12-ounce packages cherry tomatoes
5 ounces crumbled goat cheese
12 ounces Castellane or fusilli pasta
Directions:
Heat olive oil in large nonstick skillet over medium-high heat.
Add sausages; saute until browned, breaking up with back of fork, about 5 minutes.
Add peppers and onion; saute 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 'al dente'.
Drain.
Return pasta to pot.
Add sausage mixture and goat cheese; stir to blend.
Transfer pasta to plates and serve. Serves 4-6.