Carrabba's Italian Grill Pappardelle Campagnolo recipe

Carrabba's Italian Grill Pappardelle Campagnolo recipe
	Source: abclocal.go.com
	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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Category:Cathy's Recipes