Carrabba's Pappardelle Campagnolo
photo by lazyme
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1⁄4 cup extra virgin olive oil
- 1⁄2 lb Italian sausage
- 1⁄2 cup finely chopped yellow onion
- 2 cloves garlic, finely chopped
- 1 medium red bell pepper, 1/4 inch julienne
- 1⁄4 cup dry white wine
- 4 cups whole canned tomatoes (with juice, finely chopped)
- 1 pinch salt & freshly ground black pepper
- 1 pinch crushed red pepper flakes
- 2 tablespoons freshly torn basil leaves
- 1⁄4 cup freshly grated pecorino romano cheese
- 4 ounces goat cheese (crumbled)
- 1 lb pappardelle pasta
directions
- Remove sausage from the casing and break into coarse pieces (about 5-6 pieces per link).
- Pour olive oil in a large skillet over medium heat.
- Add sausage and cook until the sausage has browned slightly.
- Add onion and red bell pepper and cook until soft 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 qrts water to a boil in a large pot, add 1 tbsp 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 with sauteed spinach with lemon juice, and crusty bread.
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Reviews
-
5 stars all the way! I used hot turkey italian sausage and only used about 1 T of EVOO to sautee in. I used an orange pepper and San Marzano tomatoes. I did add mushrooms to this dish (which I loved but hubby did NOT think were fitting for this dish). Loved the addition of the goat cheese, which I had never eaten and which my 3 year old ate by the spoonful!!!!! I used linguine rather than papperdelle. YUM!!!! Will definitely make again!
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Delicious! I halved the recipe and looked everywere for pappardelle pasta, couldn't find it anywere so I looked online and the substitute was linguinne. I also used jarred red bell pepper and just added that when I added the tomatoes. I didn't want to pay for fresh basil so I just used dried, (1 teaspoon dried per 1 Tbsp fresh) We loved this recipe and will be making again! Thank you!
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Tweaks
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I have never had the Carrabba version, but this was great. I also halved the pasta and made a couple of other minor changes. I used one 14 oz and one 28 oz. can of diced tomatoes instead of the whole tomatoes. In addition, I used quite a bit more crushed red pepper. Lastly, I used parmesan instead of the romano cheese as I had it on hand.
RECIPE SUBMITTED BY
PanNan
Needville, Texas