[Anonymous]

Carrabba's Italian Grill Pappardelle Campagnolo


¼ cup extra virgin olive oil
½ lb Italian sausage
½ cup finely chopped yellow onion
2 medium garlic cloves, finely chopped
1 medium red bell pepper, ¼" julienne
¼ cup dry white wine
4 cups canned whole peeled tomatoes (with their juice, finely chopped)
pinch of salt and freshly ground black pepper
pinch crushed red pepper
2 tbsp freshly torn basil leaves
¼ cup freshly grated, Pecorino Romano cheese
4 oz goat cheese (crumbled)
1 lb 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 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.