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.