Creamy Goat Cheese Risoni Recipe
Savor creamy risoni pasta with sweet red onion and savory chargrilled garlic for a quick, flavorful meal.
Ingredients
- 250 g risoni pasta (or other very small pasta like ditalini)
- 2 tsp cooking salt, for cooking the pasta
- 2 tbsp extra virgin olive oil
- 1 red onion, halved then cut into 5mm slices
- 2 garlic cloves, finely minced
- 310 g jar chargrilled sliced red capsicum/peppers
- 2 cups tomato passata or puree
- 1/2 cup sliced Kalamata olives
- 1/4 tsp cooking salt
- 1/4 tsp black pepper
Instructions
- Boil risoni: Cook risoni in salted boiling water until just under al dente (8 mins). Reserve 1/2 cup pasta water before draining.
- Sauté aromatics: Heat olive oil in a skillet over high heat. Add sliced red onion, cook 2 mins until softening. Add minced garlic and roasted red peppers, cook 2 mins more.
- Simmer sauce: Stir in tomato passata and Kalamata olives. Bring to a simmer, then reduce heat to medium and cook for 5 minutes.
- Combine: Add drained risoni, salt, pepper, and reserved pasta water to the skillet. Stir well.
- Melt cheese: Add most of the goat cheese (save some for garnish) and stir until melted and creamy.
- Finish & serve: Stir in fresh basil or parsley. Serve immediately, garnished with reserved goat cheese and extra herbs.
Notes
- Reserve pasta water: This starchy liquid is key to creating a luscious, emulsified sauce that clings to the pasta.
- Don't overcook the risoni: It will continue to cook in the sauce, so aim for just under al dente.
- Ingredient swap: If you don't have Kalamata olives, chopped green olives or even a tablespoon of capers can work. For a vegan version, omit goat cheese and use a dairy-free cream cheese alternative.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcook the risoni: It will continue to cook in the sauce, so aim for just under al dente.
- Ingredient swap: If you don't have Kalamata olives, chopped green olives or even a tablespoon of capers can work. For a vegan version, omit goat cheese and use a dairy-free cream cheese alternative.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.