Delicious and hearty; pasta, eggplant, mushrooms and goat cheese all mixed together and served hot to make a simple but delicious meal. For a vegetarian version change out the chicken stock.
As I made the sauce I kept thinking "what is the big deal about this?" I wasn't impressed at all. So I threw in alot more seasoning (Italian spices, and basil). Once the goat cheese hit the rigatoni and it started to melt into the sauce it became a much better recipe. The goat cheese make it worth it the effort. This recipe makes alot and is really rich. - 16 Sep 2006 (Review from Allrecipes USA and Canada)
Fabulous! Minor alterations: Served this with whole wheat pasta, heavier on the garlic and red pepper, used vegetable stock and leftover roasted eggplant. I also left out the olives. - 11 Sep 2005 (Review from Allrecipes USA and Canada)
I doubled the amount of mushrooms to 16 ounces, added in several handfuls of chopped, fresh spinach, reduced the oil by half and added some red wine and red pepper flakes for heat. The tomatoes I used had Italian spices added already. Instead of goat cheese, I used Boursin gourney cheese with herbs, which is what I had on hand. When it melted along with the sauce, it tasted very much like La Madeleine's tomato basil soup, with chunky veggies in it, of course. I served it over whole grain rotini pasta. Even my husband liked it a lot, even though there wasn't any meat in it. Thanks for the recipe! - 15 Feb 2007 (Review from Allrecipes USA and Canada)