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Farro Pasta with Pineapples, Chicken Sausage and Goat Cheese

Farro Pasta with Pineapple, Sausage and Goat Cheese

Course Entree
Cuisine Pasta
Author TheSpicedLife


  • 1 lb dried farro pasta
  • 1-2 T fruity extra virgin olive oil (not expensive though)
  • 1 lb smoked sausage, sliced into half moons (I used Aidell's pineapple bacon chicken sausage)
  • 1 small-medium onion, thinly sliced
  • 1 heaping T minced garlic
  • 2 sweet bell peppers, thinly sliced
  • 2-3 cups pineapple chunks, about 2/3 of a small pineapple
  • 2-3 T chopped flat leaf parsley
  • 2-3 oz crumbled goat cheese


  1. Cook pasta until al dente, reserving half cup of the cooking liquid.
  2. 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.
  3. Add the onion with a pinch of salt to the heated pan. Cook, stirring occasionally, until the onion starts to caramelize, about 10 minutes.
  4. 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.
  5. Add the pineapple chunks. Toss for 1 minute.
  6. Add the pasta and reserved pasta cooking water. Toss and cook all of the water off.
  7. Turn off the heat and toss in the parsley and 2 ounces of the crumbled goat cheese.
  8. Serve with a few extra crumbles of goat cheese on top.