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Cook pasta until al dente, reserving half cup of the cooking liquid.
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While the pasta is cooking, heat the olive oil over medium high heat. When it is hot, add the sausage and brown it, about 10 minutes. Remove the sausage with a slotted spoon to a bowl and set aside.
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Add the onion with a pinch of salt to the heated pan. Cook, stirring occasionally, until the onion starts to caramelize, about 10 minutes.
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Add the garlic and bell pepper. Cook for another 5 minutes, stirring occasionally. If at any point it starts to stick or scorch, add a tablespoon or two of water.
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Add the pineapple chunks. Toss for 1 minute.
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Add the pasta and reserved pasta cooking water. Toss and cook all of the water off.
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Turn off the heat and toss in the parsley and 2 ounces of the crumbled goat cheese.
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Serve with a few extra crumbles of goat cheese on top.