Saturday, September 8, 2012

Goat Cheese Pasta with Arugula, Sausage and Mushrooms

I don't know what to say about this dish other than it's delicious! John actually asked if I could make it once a week when he was done eating it. The goat cheese sauce is creamy, the arugula gives it a bit of a bite, the sausage is salty and the mushrooms are tender. Overall the flavors come together so nicely its surprising. Now that work is back in full swing for me there are some days I have to cook dinner for us in the afternoon so that I can leave food for John and bring food to work for me. This particular night at work I was so busy I didn't have time to warm up my meal so I had to have it cold, not every meal can hold up to the can you eat it cold test but this one passed with flying colors.  

4 Sweet Italian Sausage - Casing taken off
8oz Goat Cheese
8oz of White Mushrooms - Sliced
1 Shallot - Minced
1 Bunch of Arugula - Roots Trimmed off
1 Box of Large Rigatoni
1 Cup Chicken Broth plus a little extra
3 Tbsp I Can't Believe it's Not Butter
2 Tbsp Flour
Grated Parmesan Cheese for Topping

Loosely adapted from:
Place a medium sized pan over high heat and take the sausage out of its casings. Place the sausage in the hot pan and break it into pieces using a wooden spoon or spatula. Bring a large pot of salted water to a boil. When the sausage is browned and finished cooking set it aside on a plate with a paper towel to soak up some of the grease. Leave the remaining grease in the pan to cook the vegetables.
  Reduce the heat to medium and cook the shallot about a minute stirring frequently. Now add the mushrooms and allow them to cook about 5 minutes, stirring occasionally. 
 Add the bunch of arugula to the pan. It will begin to wilt immediately. Stir occasionally until it has completely wilted, is soft and cooked through about 5 minutes. Salt and pepper the vegetables. When they are finished cooking set aside.
While the vegetables are cooking in a in separate pan melt the butter and whisk in the flour over medium heat for 1 minute. Then pour in your cup of chicken broth while you are whisking. about minute or two Your pasta should be done cooking by now so drain and return it to the pot.
Turn your heat down to low and add your goat cheese, it will slowly begin to melt into the liquid. It will take about 5 or 6 minutes so if you want to decrease the melting time, cut it up into chunks. Whisk occasionally as the sauce comes together. S&P the sauce. You want the sauce to be thick but not sticky so you can add more chicken broth a TBSP at a time till you get the correct consistency. If you add too much broth and its too thin add some Parmesan cheese to thicken it back up.
Pour the goat cheese sauce over the pasta in the pot it cooked in, mixing well to combine. Add the sausage, mix again. I found that the arugula stuck together a bit so add half of the vegetables giving it a good stir and then add the second half of vegetables. Spoon into bowl and top with Parmesan cheese.
Enjoy!! - Nicole


  1. What a great combination for a pasta! I love that it still tasted great cold! I would love to invite you to share this recipe at Mom's Test Meal Mondays!

    Hope you are having a good week!
    Jaime @ Mom's Test Kitchen

  2. Looks wonderful! All those flavors together I bet tastes so good. Thanks so much for bringing it to Foodie Friends Friday!

  3. Yummy, what a great combo of flavors!! Thanks for linking up to Tasty Thursdays on The Mandatory Mooch. I hope you link up again this week. The party will be live tonight.

    Thanks, Nichi

  4. This sounds delicious! Love the flavor combinations. Thanks for sharing on Foodie Friends Friday.


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