Radiatori Pasta with Goat Cheese, Sausage and Tomatoes

by Michelle on April 13, 2011

Radiatori is a relatively new pasta shape, first coming on the market between 1930-40. The shape of Radiatori was supposedly inspired by radiator ridges but I think it looks like sea coral so we call in Coral Pasta. Radiatori is a small bite-sized pasta, about 3/4″ by 1/2″, but holds sauces extremely well and is sturdy enough to hold up in chucky meat sauces, salads and main courses and being Radiatori is bite-sized it does appeal to small children.

Being I am still on pain medication which suppresses my appetite, I am very rarely ever hungry any more and sometimes when I make dinner, I just don’t feel like eating. I know this is not a healthy but that’s my schedule now and I have to live with it. But when I made the Goat Cheese Pasta I was starving and I knew that nothing was going to satisfy me but a delicious, hearty meat-filled pasta!

I find I am using the small cherry or grape tomatoes more and more these days. They offer a much better tomato flavor and are so easy to cut into bite-sized pieces. For this pasta I saved some of the cut tomatoes and added them at the very end and they not only added a wonderful red color but a nice, very fresh tomato taste. I served the pasta with a delicious, yet very inexpensive French wine, La Vieille Ferme Cotes du Ventoux Rose.

Pasta with Goat Cheese, Sausage and Tomatoes
Recipe developed by BigBlackDog

1 lb of Italian sausage, either mild or hot depending on your taste
1 lb pasta (I used Radiatori Pasta)
1 qt cherry or grape tomatoes, cut into bite-sized pieces
2 oz goat cheese
1 lb mushrooms, sliced
2 TBL Extra Virgin Olive Oil (EVOO)
7-8 green onions, chopped (save some of the chopped green onions for garnish)
4 sprigs of fresh tarragon, minced (You can substitute 5-6 fresh basil leaves)
Handful of fresh parsley, minced
1 cup chicken broth
1/2 cup white wine (I used Rose because that’s what I was drinking at the time)
Freshly ground black pepper, to taste

1. In a heavy bottomed skillet add 2 TBL EVOO and heat. Add the garlic cloves and sauté on low heat until cloves are golden brown on all sides.
2. While the garlic cloves are browning slice the sausage into bite-sized pieces. In another small fry pan, lightly sauté the sausage until no pink is showing. Drain on paper towels.
3. When the garlic cloves on golden brown, remove to a cutting board and mash with a fork. Return the mashed garlic to the saute pan.
4. Add the onion and lightly sauté for 2 minutes.
5. Add the mushrooms and sausage and lightly sauté for 5 minutes.
6. Start cooking the pasta according to package directions.
7. Add the chicken stock, tarragon, wine, goat cheese and about half the tomatoes. Blend well until the cheese melts. Simmer for 20 minutes or until the sauce starts to thicken.
8. Add the parsley, pepper and the rest of the tomatoes and heat through for about 1 minute.
9. In a large bowl add the cooked pasta and about half the sauce and gently toss.
10. Plate the pasta, top with the remaining sauce and garnish with green onion. Enjoy!

I just started drinking Rose wine again and I am loving it! Rose tastes so good in the early spring and it goes so well with so many dishes. La Vieille Ferme Cotes du Ventoux Rose is not very expensive and as I remember it was around $8 a bottle and well worth the money! It has gorgeous cherry color and has a fruity slight caramel taste which is so refreshing for this time of year. I have a case on order for the summer!

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Comments

  • Sheila April 13, 2011 at 2:19 pm

    Sounds delicious, and that is cute pasta.

    So sorry to hear you are still on pain beds, Michelle. Hoping you are much better very soon.

    XO,

    Sheila :-)

  • Lana @ Never Enough Thyme April 13, 2011 at 2:58 pm

    This looks absolutely delicious! I, too, am using the cherry or grape tomatoes more and more often for cooking, especially when other are out of season they still have great flavor.

  • Kayte April 13, 2011 at 3:56 pm

    Love that pasta shape, every once in awhile I stumble upon it and cache a bit of it. The pasta salad looks great…I can leave out the sausage and be very happy with all the rest of those ingredients. I hope you are feeling better again soon…not fun for you at all. I am eagerly awaiting front porch photos!!! Yes, I am!

  • kat April 14, 2011 at 7:56 am

    My kind of pasta! Sorry you are having a hard time with meds, pain & eating these days.

  • Biz April 14, 2011 at 2:04 pm

    You had me at goat cheese! My daughter is convinced that shaped pasta tastes better than regular pasta – I haven’t used that shape before – I am actually making a lentil bolognese tonight for my work lunch tomorrow – this might be a good shape to go with it! I’ve used lentils in chili before, so hopefully it will work in gravy! 😀

    Hope you are feeling better Michelle!

  • teresa April 14, 2011 at 6:17 pm

    YUM! sausage is one of my favorite ingredients in pasta.

  • Jewel April 15, 2011 at 9:54 am

    This looks amazing!! I have GOT to move closer to you. At least to “leftover” distance.

  • Danielle April 16, 2011 at 1:03 pm

    This looks delicious ! I too enjoy the cherry and grape tomatoes in my dishes as well. The flavor is so much better, even during the off season. So sorry you’re in such pain. :(

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