Sausage and Goat Cheese Rigatoni

• 2 Tablespoons Extra Virgin Olive Oil
• 2 whole Large Green Bell Peppers
• 1 whole Large Yellow Onions, Sliced
• 2 whole Sausages Of Your Choice
• 1/4 cups Dry White Wine
• 1 pound Regular Or Mini Rigatoni Noodles
• Salt And Pepper, to taste
• 4 ounces, weight Creamy Goat Cheese

1. Warm the olive oil in a large pan over low heat.
2. Add the peppers and onions and toss to coat with the oil.
3. Cover and allow to cook over low for 10 minutes to soften the vegetables.
4. Uncover and cook, stirring often, until the peppers and onions are soft, brown and caramelized, about 20 minutes.
5. Remove the peppers and onion from the pan.
6. Add the sausage and wine to the pan and cook, scraping with a wooden spoon to free any bits of onion or pepper that are stuck on the bottom of the pan.
7. Continue to cook on low, turning the sausage occasionally, until it is browned on all sides and cooked through, about 8-10 minutes.
8. Meanwhile, cook the pasta according to package directions.
9. Toss the sausage with the peppers and onions.
10. Season to taste with salt and pepper.
11. Top each bowl or plate of pasta with the sausage and peppers, and finish each with a tablespoon or two of goat cheese.

olive oil, green bell peppers, yellow onions, sausages, white wine, regular, salt, goat cheese

Taken from tastykitchen.com/recipes/main-courses/sausage-and-goat-cheese-rigatoni/ (may not work)