Adding Goat Cheese to Gourmet Pasta with Sausage & Peppers

Video Transcript

"PAMELA BOWMAN: Yum. All right, I want to get this goat cheese in there. Now, I'm lightly crumbling my goat cheese very lightly. I don't want it to get all mushy in my pasta. I want to definitely see the goat cheese. I know it's going to melt down into the pasta eventually as I move the pasta around. It's really pretty to see that white goat cheese in there. It's got a lot of flavor. That should be about enough. And let's give that a little bit of a stir. See? Isn't that pretty? It's really flavorful. And again, it's the greatest pasta for that. You notice how the bits of the little corners of the pasta are picking up the goat cheese and keeping the white streaks in the pasta? Normally, when you put goat cheese in and it melts, everything gets kind of gooey and it doesn't have any nice, distinctive look to it. But with this particular pasta, you can really see the goat cheese. And I've got a little bit of mozzarella. I only want a teeny, tiny bit of the mozzarella cheese. I hope to sort of melt down in it. Give it a little bit of that stringy effect. That's enough of that. Give that another stir. And I'm ready to plate. I'm holding off on my parmesan cheese, because as I go to plate this, I'm going to just do a light dusting of the parmesan on the top. And then, of course, I got to taste it."