Carrabbas Pappardelle Campagnolo Recipes

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CARRABBA'S PAPPARDELLE CAMPAGNOLO



Carrabba's Pappardelle Campagnolo image

Make and share this Carrabba's Pappardelle Campagnolo recipe from Food.com.

Provided by PanNan

Categories     European

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

CARRABBA'S PAPPARDELLE CAMPAGNOLO



CARRABBA'S PAPPARDELLE CAMPAGNOLO image

Categories     Pasta

Number Of Ingredients 13

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

Steps:

  • 1Remove sausage from the casing and break into coarse pieces (about 5-6 pieces per link). 2Pour olive oil in a large skillet over medium heat. 3Add sausage and cook until the sausage has browned slightly. 4Add onion and red bell pepper and cook until soft and onion turns a rich golden color. 5Add the wine and let evaporate for 3 minutes. 6Add garlic, and cook 1 minute more. 7Add the tomatoes and season lightly with salt and pepper and crushed red pepper flakes. 8Raise heat and bring sauce to a boil, stirring frequently. 9Reduce heat and let simmer until the sauce has thickened. 10Stir in basil and set sauce aside. 11Meanwhile 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. 12When the pasta is almost done, return the skillet with the sauce to a medium heat. 13When the pasta is al dente, drain it and toss it with the sauce, adding the grated cheese and tossing again. 14Place the pasta in a serving platter and top with the crumbled goat cheese.

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