Step 1

Bring a large pot of water to a boil over high heat to cook pasta.

Step 2

Meanwhile, add oil to coat a large saute pan and heat until hot. Add in sausage and brown, breaking up with the back of your spoon.

Step 3

Toss in shallots and garlic and cook until softened and translucent.

Step 4

Add chiles and tomato paste and cook until tomato paste begins to darken in color, about 2-3 minutes.

Step 5

Deglaze with wine and let reduce slightly. Turn heat to low.

Step 6

Season boiling water heavily with salt. Drop in pasta and cook until just under al dente.

Step 7

While pasta cooks, finish the sauce. Add in goat cheese, along with a few splashes of pasta water to help melt the cheese into the sauce.

Step 8

Stir in cream and season with salt and pepper. Turn heat to low as pasta finishes.

Step 9

Drain pasta and add to pan with sauce. Stir in cheese, along with splashes of pasta water to create a creamy, emulsified sauce. Fold in peas.

Step 10

Serve garnished with more grated cheese, a drizzle of EVOO and more black pepper, if desired.