Three-Pepper Pappardelle | Oregonian Recipes

Ingredients

• 8 ounces pappardelle pasta
• 2 chicken sausages (such as chipotle pepper flavor), cut into bite-size pieces
• 1 tablespoon olive oil
• 1 14-ounce package frozen mixed bell pepper strips
• 2 to 3 cloves minced garlic
• 1/4 cup whipping cream
• 2 tablespoons chopped fresh basil
• 4 ounces gouda-style goat cheese, shredded (divided; see note)
• Salt and freshly ground black pepper