Carrabba's Pappardelle Campagnolo

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/4 cup extra virgin olive oil
• 1/2 lb italian sausage
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, finely chopped
• 1 medium red bell pepper, 1/4 inch julienne
• 1/4 cup dry wine
• 4 cups whole canned tomatoes (with juice, finely chopped)
• 1 pinch salt & freshly ground black pepper
• 1 pinch crushed red pepper flakes
• 2 tablespoons freshly torn basil leaves
• 1/4 cup freshly grated pecorino romano cheese
• 4 ounces goat cheese (crumbled)
• 1 lb pappardelle pasta

Recipe

• 1 remove sausage from the casing and break into coarse pieces (about 5-6 pieces per link).
• 2 pour olive oil in a large skillet over medium heat.
• 3 add sausage and cook until the sausage has browned slightly.
• 4 add onion and red bell pepper and cook until soft and onion turns a rich golden color.
• 5 add the wine and let evaporate for 3 minutes.
• 6 add garlic, and cook 1 minute more.
• 7 add the tomatoes and season lightly with salt and pepper and crushed red pepper flakes.
• 8 raise heat and bring sauce to a boil, stirring frequently.
• 9 reduce heat and let simmer until the sauce has thickened.
• 10 stir in basil and set sauce aside.
• 11 meanwhile bring 4 qrts water to a boil in a large pot, add 1 tbsp salt and drop in the pasta all at once, stirring well.
• 12 when the pasta is almost done, return the skillet with the sauce to a medium heat.
• 13 when the pasta is al dente, drain it and toss it with the sauce, adding the grated cheese and tossing again.
• 14 place the pasta in a serving platter and top with the crumbled goat cheese.
• 15 serve at once with sauteed spinach with lemon juice, and crusty bread.