Pre-crumbled goat cheese doesn't melt as easily as fresh goat cheese. So if you're looking for a little creaminess, use two 3-ounce logs of fresh goat cheese.
1 pound rigatoni pasta
1/2 pound mild Italian sausage
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, crushed
2 pounds broccoli florets
1 cup roasted red pepper, chopped
2/3 cup water
Salt and pepper, to taste
1 (5-ounce) package goat cheese, crumbled
1 lemon, cut into wedges
1) Cook pasta according to package directions.
2) While pasta is cooking, saute sausage in olive oil in a large skillet over medium-high heat until cooked halfway. Add onions and continue cooking until sausage is fully cooked and onions are tender. Add garlic and cook 30 seconds. Drain oil from skillet.
3) Return skillet to medium-high heat. Add broccoli, red pepper and water to skillet. Cover and cook 2 minutes. Remove cover and cook until water is evaporated and the broccoli florets are tender.
4) Toss pasta and broccoli mixture together just until combined. Sprinkle goat cheese evenly over top and serve with lemon wedges.