Happy Birthday, PPN!

Ruth over at Once Upon a Feast has been hosting Presto Pasta Nights for a whole year now. Thanks, Ruth! I really wanted to participate in this week's roundup--the big PPN birthday--so hopefully I am not too late!

Speaking of events, for those of you who have posted your entry to Eat to the Beat, thanks for participating! I have seen some really delicious and really creative things. If you haven't emailed me your info, please do that. I am using my emails to do the round-up so I don't want to accidentally forget anyone. If you emailed me your info and you didn't hear back from me that either means I didn't get your email or I did, but you didn't get mine. The interwebs is crazy like that! So either way, please email me again. Thanks!

Anywho, like any "presto" kind of dish, this meal came together with ingredients I always manage to have on hand (OK, I did have a minor panic attack on Monday when I made pizzas and realized, to my horror, that I was out of goat cheese but I have since remedied that situation). It's a dish that's easy to prepare but definitely not lacking in flavor. The goat cheese gives this pasta a creamy consistency (and makes it a pretty color!) and is a *little* better for you than heavy cream. Plus, it just gives that little tang of extra flavor. I'm really glad I made enough to take leftovers for lunch tomorrow.

Penne with goat cheese-tomato sauce

Penne with Goat Cheese-Tomato Sauce (and peas, mushrooms, and chicken sausage...)
Serves 4

1 Tbsp. olive oil
2 (4-5 oz) hot Italian sausages, casings removed (I use chicken sausage)
1 small onion, diced
3 cloves garlic, minced
8 oz. cremini mushrooms, sliced
1 Tbsp. tomato paste
1/4 tsp. (or to taste) crushed red pepper flakes
a few tbsp of wine or broth (not necessary but it's good for deglazing)
1 (28oz) can crushed tomatoes
1/2 cup frozen peas
3 Tbsp. fresh basil (more for garnish if desired)
1 small (4oz) log goat cheese
salt and pepper
10-12 oz. penne, cooked

Heat a large skillet or saute pan over medium heat, and add the olive oil. When shimmering, crumble in the sausage and saute until browned. Add the onion and saute for about 2 minutes before adding the mushrooms and garlic. Once the mushrooms and onions are tender, add the tomato paste and red pepper flakes. Cook for about a minute before adding a few splashes of broth/wine to deglaze the pan and scrape up all the browned bits.

Add the crushed tomatoes and salt and pepper to taste. Turn the heat to medium-low and simmer to combine the flavors, 10 or 15 minutes. Add the peas and heat through for a minute or two. Stir in the basil and the goat cheese. Remove from the heat and continue stirring until the goat cheese has melted into the sauce. Season to taste if necessary and combine with the cooked pasta.