I almost never follow a recipe for pasta. Pasta is one of those dishes that is immediately customizable. Would you like rigatoni with that? Fusilli? Angel hair? Done. Pancetta? Sausage? Goat cheese? Do it. Vegetables? Pretty much anything, depending on your pasta shape and color of sauce. For this pasta, I used a medley of tri-colored sweet peppers, rich green zucchini, and combinations of high-quality Parmigiano-Reggiano and herbed goat cheese. I made sure to buy
hot Italian sausage, because we can take the heat. Sneak in a pinch of red pepper flakes if you have higher-than-average spicy tastes, and don't worry; the creamy, cheesy sauce that tops this pasta will soak up any superfluous spicy.
