First, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Rigatoni. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta, keeping about 100 ml of the water in which we boiled the pasta, drizzle with 2 tbsp. olive oil and stir.
in a shallow pot, heat 1 tbsp. olive oil and sauté the sausage on all sides, for 2-3 minutes until brown. Transfer the beef to a plate.
In the same pot, add another 2 tbsp. olive oil and sauté the onion and leeks for 3-4 minutes until soft. Add salt and pepper.
Add the garlic, sauté for 1-2 minutes and pour in the wine. Allow the alcohol to evaporate and pour the pasta water into the pot. Add the goat cheese and stir with a wooden spoon until the sauce thickens.
Add the pasta and thyme, gently stir and remove from the heat.
Serve immediately, sprinkled with freshly ground pepper and crushed hazelnuts.