OH. MY. GOD. You have to make this dish with the marjoram. It's amazing. Worth spending the money on the fresh marjoram in the politically-incorrect plastic container. Worth throwing out the 90% you won't use. Yum!
Pasta with Sausage, Peppers & Marjoram
1 Tbsp olive oil
1/2 lb hot Italian sausages, casings removed (three links)
1 green bell pepper, chopped
1/2 medium onion or 1 large shallot, chopped
2 teaspoons chopped fresh marjoram
1 pint cherry tomatoes
salt and pepper
1 handful 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 sauté the sausage (casings removed, remember), breaking it up into bits, until browned, about 5 minutes. Add pepper and onion, then sauté 10-12 minutes or until soft and the onions are golden. Stir in the marjoram and tomatoes, and sauté 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.
Hmmm...I just realized I forgot to put in the goat cheese. It was still amazing. So use it or not, but let me know if you use the goat cheese and how it tastes.