Goat cheese and rice pasta make this one of my favorite not so guilty, guilty pleasures! Use whatever sausage you wish (even a vegan one if need be), although I suggest a good quality Italian sausage. I often add some baby spinach to my bowl just before serving, it softens up and blends right in giving the meal just a little bit of healthy green.
2 cups Penne Rice Pasta (enough for four)
5 links Italian Sausage, cut into 1/4 inch slices)
1 medium Yellow Onion, thinly sliced
3 tablespoons Olive Oil
3 cloves Garlic, coarsely chopped
3 fresh Sage Leaves, torn
6 Roma Tomatoes, diced
2 tablespoons Balsamic Vinegar
1 cup crumbled Goat Cheese
1 small bunch fresh Parsley, chopped
Sea Salt and Pepper
Cook Penne as per direction in sea salted water.
While pasta is cooking, sauté onions and sausage in the oil until the sausage almost cooked through.
Add the garlic, sage and tomatoes and cook for 1 minute.
Add balsamic, and remove from heat to wait for pasta.
Add cooked, drained pasta to the sauce and return to medium-low heat for a minute or two.
Remove from heat, stir in crumbled goat cheese and parsley and serve!