Pasta Arrabiata with Fried Goat Cheese

with red pepper marinara sauce

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Expert

Spice Level: Mild

Contains: Milk, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

You may think that there's no need for elevation or innovation for the classic workaday pasta, but au contraire… one bite of these fried goat cheese pucks and you'll be rethinking all your assumptions. Crispy panko on the outside hides a creamy perfection that melds perfectly with the chunky tomato-and-pepper pasta sauce. Elevate or innovate, this meal delightfully resonates.

In Your Box (serves 2)

  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    4 oz. Goat Cheese
  • Info
    5 oz. Spaghetti
  • ¼ tsp. Red Pepper Flakes
  • 0.125 oz. Oregano
  • 8 fl. oz. Marinara Sauce
  • 1 Red Onion
  • 1 Red Bell Pepper

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    779
  • Carbohydrates
    86g
  • Fat
    39g
  • Protein
    20g
  • Sodium
    1119mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Colander
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Small Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander. Set aside. While pasta cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Stem and mince oregano. Halve and peel onion. Cut halves into ¼" dice. Stem, seed, remove ribs, and cut red bell pepper into ¼" dice.

  • 3

    Make the Medallions

    In a mixing bowl, combine half the oregano (reserve remaining for garnish) and panko. Remove goat cheese medallions from refrigerator. Brush or spoon ½ tsp. olive oil on each side of medallions, letting excess oil drip off. Then place medallions in panko mixture and gently press cheese into panko, completely coating. Place a small non-stick pan with 2 Tbsp. olive oil over medium heat. Add goat cheese medallions to hot pan. Cook undisturbed until browned, 30 seconds per side. Remove goat cheese to a plate and set aside.

  • 4

    Make the Sauce

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add onion, red bell pepper, and ¼ tsp. salt to hot pan. Stir occasionally until vegetables are tender, 6-8 minutes. Stir in marinara sauce, pasta cooking water, and red pepper flakes (to taste) until combined. Remove from burner.

  • 5

    Finish the Dish

    Stir pasta into sauce. Plate dish as pictured on front of card, garnishing with goat cheese medallions and remaining oregano. Bon appètit!

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