Hello! I am writing up this recipe as I had some requests for it on Instagram. I am a big fan of this sauce, I love the tangy flavor of goat cheese and it works perfectly with a tomato sauce. It’s just a few simple ingredients and it comes together so quickly.
I have used penne pasta but you could use any pasta you love. If you want to make a hand rolled shape, my homemade pappardelle would be perfect, and you can find the recipe at the homemade pappardelle pasta recipe.
Main ingredients
- Pasta – I have used penne pasta but you could use any pasta shape you like, fresh or dried.
- Onion and garlic – the base of any good pasta sauce! For a sweeter and deeper flavor, I sometimes go for a caramelized onion pasta sauce instead.
- Canned tomatoes – I have used crushed tomatoes. I really like the Mutti brand.
- Goat cheese – I love the creamy texture and tangy flavor this adds to the sauce. It’s so delicious.
- Italian herbs – I use a dried Italian herb mix, you should find it at any grocery store.
- Fresh basil – I love finishing a sauce with basil, it adds a lovely fresh flavor.
How to make tomato goat cheese pasta sauce
Full ingredient list and method are in the recipe card below
The sauce comes together in the time it takes to boil the pasta, so get your pasta cooking straight away!
ONE: Heat the olive oil in a large skillet or saucepan over medium-high heat and cook the onion until softened. Add the garlic and cook for a further 30 seconds.
TWO: Add the can of tomatoes, Italian herb mix and red pepper flakes (if using).
THREE: Simmer for 10 minutes, until slightly reduced. Season with salt and black pepper.
FOUR: Lower the heat and add the goat cheese, breaking it up slightly.
FIVE: Let it melt into the sauce then mix through.
SIX: Add the fresh basil and then add the cooked pasta, a splash of pasta water and toss well.
Expert tips
- Weigh your pasta portions. I know it might seem annoying but it’s the best way to make sure the sauce to pasta ratio is perfect.
- Undercook your pasta by a minute. This is my number one tip for any pasta dish. I always like to let the pasta bubble away in the sauce for a minute or two to really meld together. This will ensure the pasta is perfectly al dente.
- Reserve some pasta water. I ALWAYS use a splash of pasta water in sauces to help loosen and thicken the sauce.
What is goat cheese?
Goat cheese is a soft cheese made from goat’s milk. It has a slightly tangy flavor and a creamy texture. It is often called chèvre which is the French word for goat.
A lot of people love to spread it on bread or use it in salads. It is a great ingredient to use in pasta sauces as it melts beautifully and adds a lovely texture and flavor.
It is a great substitute for regular cream cheese. If you’re looking for another creamy pasta option, consider the cream cheese tomato pasta sauce.
Recipe FAQs
Do I need to cook the goat cheese?
No, the goat cheese is added right at the end, just before adding the pasta.
Do I have to use penne pasta?
Definitely not! Use any pasta shape you love, I have lots of handmade pasta recipes to choose from!
Can I store leftovers?
I don’t like to leave pasta in sauce as it will absorb a lot of it and get quite soggy. If you know you will have leftovers only mix enough pasta into the sauce to serve. Then store the sauce and pasta separately. It will keep in the fridge in an airtight container for 2 – 3 days.
Want some other sauces to try?
If you loved this dish then definitely make sure you check out my recipe section . I am well known for creamy pasta sauces so definitely give that a go. My easy marinara sauce is the perfect staple recipe to have up your sleeve, and you can find a similar recipe with my penne pasta with marinara sauce. It’s a classic tomato sauce you’ll make time and time again.
Recipe
Tomato Goat Cheese Pasta Sauce
Ingredients
- 8 ounces uncooked penne pasta
- 4 ounces goat cheese or to taste
- 1 14 ounce can crushed tomatoes
- 1 tablespoon olive oil
- ½ medium onion chopped
- 3 cloves garlic minced
- ½ teaspoon crushed red pepper flakes optional
- ¼ teaspoon Italian seasoning
- 1 small handful fresh basil sliced thin
- Salt & pepper to taste
- freshly grated parmesan cheese For serving: optional
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions. Reserve a cup of pasta water before draining.
- Heat the olive oil in a large skillet over medium-high heat and cook the onion for 4-5 minutes until softened.
- Add the garlic and cook for a further 30 seconds.
- Add the can of tomatoes, Italian herbs and red pepper flakes (if using), bring to a simmer then lower the heat slightly and simmer for 10 minutes, until slightly reduced. Season with salt and pepper to taste.
- Lower the heat and add the goat cheese, breaking it up with your hands. Let it melt into the sauce then mix through.
- Add the fresh basil and then add the cooked pasta, a splash of pasta water and toss well.
- Serve with freshly grated parmesan if you wish.
Notes
- The recipe serves two but you can easily double it.
- I like to undercook pasta by a minute so it can bubble away in the sauce for a minute or two and still be perfectly al dente.
- Always reserve some pasta water! I like to pull the pasta out of the water with a spider strainer or slotted spoon so the water is left behind to use.
- Any leftover pasta will keep in the fridge for 2 – 3 days.
