Sausage and Goat Cheese Rigatoni


In high school, I almost always opted to have my family birthday dinners at Biaggi’s. We also had scholarship, college acceptance, and graduation celebration dinners there. If I remember correctly, my group of friends and I even had dinner there before the sophomore Sweethearts’ Dance.

On every visit, I ordered the same dish. Every time, I would peruse the menu for something new, but my attention was always brought back to the Rigatoni Alla Toscana. Nothing ever sounded as good as the rigatoni topped with tomato sauce, sausage, peppers, onions and goat cheese. Other than the foccacia bread with olive oil, salt and pepper that we ate while waiting for our dishes, of course.

I haven’t been to Biaggi’s in years. But when I was home alone earlier this week, I couldn’t stop thinking about that Rigatoni Alla Toscana. So I decided to make my own.


Sausage and Goat Cheese Rigatoni

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: Serves 4

Sausage and Goat Cheese Rigatoni

The goat cheese melts into the warm pasta, sausage and caramelized vegetables. I chose to use a garlic chicken sausage, but any sausage will work. If you don't have any bell peppers on hand, broccoli chopped into bite-sized pieces would also be delicious.


  • 2 tablespoons extra virgin olive oil
  • 2 large green bell peppers, sliced
  • 1 large yellow onion, sliced
  • 1/4 cup dry white wine
  • 2 sausages of your choice
  • 1 pound regular or mini rigatoni noodles
  • 4 ounces creamy goat cheese
  • Salt and pepper, to taste


  1. Warm the olive oil in a large pan over low heat. Add the peppers and onions and toss to coat with the oil. Cover and allow to cook over low for 10 minutes to soften the vegetables. Uncover and cook, stirring often, until the peppers and onions are soft, brown and caramelized, about 20 minutes.
  2. Remove the peppers and onion from the pan. Add the sausage and wine to the pan and cook, scraping with a wooden spoon to free any bits of onion or pepper that are stuck on the bottom of the pan. Continue to cook on low, turning the sausage occasionally, until it is browned on all sides and cooked through, about 8-10 minutes.
  3. Meanwhile, cook the pasta according to package directions.
  4. Toss the sausage with the peppers and onions. Season to taste with salt and pepper.
  5. Top each bowl or plate of pasta with the sausage and peppers, and finish each with a tablespoon or two of goat cheese.



  1. says

    Biaggi’s was our go-to celebration restaurant as well after they opened in Madison. In fact, my husband and I had our rehearsal dinner there. We had a wine-themed wedding, so we loved the private room that had all the wine stored in it 🙂

    • Julie @savvyeats says

      Funny enough, I don’t know if I ever went to the one in Madison…just the one in Minnesota. But I imagine it would be a great place for a rehearsal dinner!

  2. says

    There was this little pizzeria/pasta joint next to my soccer practice field in high school and we would go there afterwards more times than I can remember. I got a dish called Farfalle alla Daniella which was almost the exact same thing except obvsiuoly with farfalle and it had peas. So good 🙂

  3. says

    I have a few bell peppers from my garden still, so this would be a great way to use them! Thanks for what looks like a delicious weeknight dinner.


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