Fratelli Perata Winery

Pepper and Goat Cheese Pasta

There is not much faster than grabbing an armload of fresh red bell peppers from the garden, pulling sausage from the refrigerator, sautéing it all with onion and sitting down with a plate of this and a glass of wine. To carry it to another level, we’ve roasted the red bell peppers, added goat cheese, left the sausage in the refrigerator, and poured a glass of Merlot. The simple combination of sweet roasted pepper and crisp acidity of goat cheese bring out nuances of the Merlot that are quite wonderful. You should probably, actually add pasta to make this a regular person meal, as we’ve shown below. Or it could become the basis for a sausage sandwich. With Merlot and good company, the night will be too short.

2 large red bell peppers, roasted or broiled so skin blackened, put in a paper bag until cooled, remove
skin as well as you can, but it’s ok to leave some on, remove seeds
4 ounces goat cheese
1 cup chicken broth
4 ounces spaghetti, more or less

Cut the peppers into slices, put in sauté pan with broth. Bring to a boil, and then simmer about 5 minutes until peppers are soft. Add cheese, stirring to produce a creamy, if lumpy, sauce. Cook spaghetti al dente, drain and toss into sauté pan, toss well with peppers. If too dry, add a bit of pasta water

Serve immediately, as is. Enjoy with Merlot