Carrabba's Pappardelle Campagnolo |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a recipe shared by Carrabba's Italian Restaurant. Delicious! Ingredients:
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 white 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 |
Directions:
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.
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