Anyway, it was some interesting reading, but not many recipes mentioned. I wandered over to epicurious.com instead and came across this little gem, Castellane Pasta with Sausage, Peppers, Cherry Tomatoes, and Marjoram. Oh man. There's certainly no way to make it look pretty (so I sort of quit trying... sorry, I was hungry!) but it tastes great. Kind of like the old standby of sausage and peppers, but punched up with tomatoes and marjoram and mellowed out with tangy goat cheese. If you grow marjoram or have some around, give it a try. Oh, and if you have a kick ass marjoram recipe, could you leave it in the comments, please? I still have tons of the stuff and I'd hate to let it go to waste now that I know I like it!
I made some substitutions, of course, based on what I had around the kitchen: sweet sausage vs. hot, whole wheat pasta vs. regular, adding a jalapeno because I only had sweet sausage. The link above will take you to the original, this is the way I made it.
Pasta with Sausage, Peppers & Marjoram
adapted from Bon Appetit
1 Tbsp olive oil
1/2 lb sweet italian sausages, casings removed (three links)
1 green bell pepper, chopped
1 jalapeno pepper, semi-seeded and minced (I like a little heat, remove all seeds and ribs if you don't)
1/2 medium onion or 1 large shallot, chopped
2 teaspoons chopped fresh marjoram
1 pint cherry tomatoes
salt and pepper
1 handful whole wheat spaghetti
3 ounces goat cheese
Start a large pot of salted water to boil.
Heat a large non-stick skillet over medium heat. Add the olive oil, then saute the sausage (casings removed, remember), breaking it up into bits, until browned, about 5 minutes. Add both peppers and the onion, then saute 10-12 minutes or until the peppers are soft and the onions are golden. Stir in the marjoram and tomatoes, and saute 5-10 minutes until the tomatoes get squishy, then crush them with your spoon.
Meanwhile, cook the spaghetti in the boiling water until al dente. Drain, reserving a little cooking water.
If the skillet is large enough, add the spaghetti to the skillet. If not, return the cooked spaghetti and sausage/pepper mixture to the pot. Add the crumbled goat cheese and stir to blend, thinning with cooking water if necessary. Transfer pasta to plates and enjoy.