Instructions

1. Peel and cut the onion in half. Cut out the core, and slice thinly. Add to a pan large enough to hold all the pasta later, with the olive oil. Heat over medium heat, adding the salt, pepper and thyme. Cook until onion is softened, about 12 minutes.
2. Chop the sausage or salmi into small pieces. Add to the onions, with the garlic. Stir for several minutes. (you may have to cook a bit longer if using fresh sausage).
3. Add the wine and let it reduce.
4. In the meantime bring a large pot of salted water to boil, and add the pasta. If you are using fresh pasta it should only take about 5 minutes to cook. As it is cooking, use a ladle to add some of the pasta cooking water to the onions mixture, stirring to help the starchy water emulsify with the pan juices.
5. Drain the pasta, reserving a cup of the cooking water.
6. Add the pasta in to the pan with the onions, stirring over medium heat while adding about half of the reserved water. Turn off heat, and add half of the goat cheese, stirring gently. Don’t over stir or it will clump up.
7. Place the pasta in serving bowls, and top with a bit of the remaining goat cheese.