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Carrabba's Italian Grill's Pappardelle Campagnolo
Ingredients
- 1/4 c. Extra-virgin extra virgin olive oil
- 1/2 lb Italian sausage
- 1/2 c. finely-minced yellow onion
- 2 med garlic cloves finely minced
- 1 med red bell pepper 1/4" julienne
- 1/4 c. dry white wine
- 4 c. finely-minced canned whole peeled tomatoes with their juice
- 1 pch salt
- 1 pch freshly-grnd black pepper
- 1 pch crushed red pepper
- 2 Tbsp. freshly-torn basil leaves
- 1/4 c. freshly-grated pecorino romano cheese
- 4 ounce goat cheese crumbled
- 1 lb papardelle pasta
Directions
- Remove sausage from the casing and break into coarse pcs (about 5 to 6 pcs from each link). Put extra virgin olive oil in a large skillet over a medium flame. Add in sausage and cook till the sausage has browned slightly. Add in onion and red bell peppers and cook till they soften and onion turns a rich golden brown color. Add in the wine and let evaporate for 3 min. Add in garlic, and cook 1 minute more.
- Add in 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 till the sauce has thickened. Stir in basil and set sauce aside.
- Meanwhile bring 4 qts of water to a boil in a large pot, add in 1 Tbsp. 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.
- This recipe yields 4 entree or possibly 6 appetizer servings.
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