Instructions: Cook pasta in salted water to al dente stage. Drain, but do not rinse. Set aside.

In large skillet, heat oil and saute onion over medium heat until translucent.

Add garlic, sun-dried tomatoes, basil, romano cheese, pine nuts, red pepper sauce and goats milk. Simmer until slightly reduced, about 5 minutes. Stir in cooked pasta and heat through. Serve topped with crumbled goat cheese, if desired.

NOTES :

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