Carrabba's Italian Grill Pappardelle Campagnolo recipe Source:

Yields 4 entrees or 6 appetizers.

1/4 cup extra virgin olive oil

1/2 pound Italian sausage

1/2 cup finely chopped yellow onion

2 medium garlic cloves, finely chopped

1 medium red bell pepper, 1/4-inch julienne

1/4 cup dry white wine

4 cups canned whole peeled tomatoes (with

   their juice, finely chopped)

Pinch of salt and freshly ground black pepper

Pinch of crushed red pepper

2 tablespoons freshly torn basil leaves

1/4 cup freshly grated, pecorino romano cheese

4 ounces goat cheese, crumbled

1 pound papardelle pasta

Remove sausage from the casing and break into coarse pieces (about 5-6 pieces from each link). Put olive oil in a large skillet over a medium flame. Add sausage and cook until the sausage has browned slightly. Add onion and red bell peppers and cook until they soften and onion turns a rich golden color. Add the wine and let evaporate for 3 minutes. Add garlic, and cook 1 minute more.

Add the tomatoes and season lightly with salt and pepper and crushed red pepper flakes. Raise heat and bring sauce to a boil, stirring frequently. Reduce heat and let simmer until the sauce has thickened. Stir in basil and set sauce aside.

Meanwhile bring 4 quarts of water to a boil in a large pot, add 1 tablespoon of salt and drop in the pasta all at once, stirring well.

When the pasta is almost done, return the skillet with the sauce to a medium heat. When the pasta is al dente, drain it and toss it with the sauce, adding the grated cheese and tossing again. Place the pasta in a serving platter and top with the crumbled goat cheese.

Serve at once.


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