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michilli pasta 

Sausage, Onion And Goat Cheese Pasta

4 servings

I used sausage that is a particular Umbrian type that is halfway between fresh sausage and dried salami. You can use either in this recipe, but if you do use salami, make sure it’s as fatty as possible and not too dry and hard.



 400 grams fresh pasta

 1 large onion

 4 tablespoons extra virgin olive oil

 1 tsp salt

 ½ tsp ground pepper

 250 grams sausage or salami

 1 tsp dried thyme

 2 cloves garlic, chopped

 ¼ cup white wine

 1 cup crumbled goat cheese



1. Peel and cut the onion in half. Cut out the core, and slice thinly. Add to a pan large enough to hold all the pasta later, with the olive oil. Heat over medium heat, adding the salt, pepper and thyme. Cook until onion is softened, about 12 minutes.

2. Chop the sausage or salami into small pieces. Add to the onions, with the garlic. Stir for several minutes. (you may have to cook a bit longer if using fresh sausage)

3. Add the wine and let it reduce.

4. In the meantime bring a large pot of salted water to boil, and add the pasta. If you are using fresh pasta it should only take about 5 minutes to cook. As it is cooking, use a ladle to add some of the pasta cooking water to the onions mixture, stirring to help the starchy water emulsify with the pan juices.

5. Drain the pasta, reserving a cup of the cooking water.

6. Add the pasta in to the pan with the onions, stirring over medium heat while adding about half of the reserved water. Turn off heat, and add half of the goat cheese, stirring gently. Don’t over stir or it will clump up.

7. Place the pasta in serving bowls, and top with a bit of the remaining goat cheese.