I was in the Aliani cheese shop in Venice buying goat cheese for the Piedmontese pasta sauce that precedes this one, and I happened to mention to
Aside from the peppers, her version was totally different from mine, I was delighted to find. It is cooked, whereas mine is raw, and Como being butter country, it has butter rather than olive oil. The butter really works well, helping the goat cheese to reach a consistency that coats the pasta beautifully.
Note that only half the amount of butter listed is cooked; the remainder is tossed raw with the pasta. Do not use lean, crumbly goat cheese; the creamier it is the more smoothly you can integrate it into the sauce.
What I find strongly appealing here is the pairing of peppers and goat cheese, the sweetness and softness of the former balancing the sprightly astringency and graininess of the latter.
Boxed dry pasta in either a short tubular shape such as penne or maccheroncini, or the flanged fusilli. Because of the butter base, the sauce is also very appealing over homemade noodles, either ribbon-shaped like fettuccine, or the square tonnarelli.
© 1997 Marcella Hazan estate. All rights reserved.