Carrabba's Pappardelle Campagnolo

Total Time
Prep 10 mins
Cook 45 mins

This is a recipe shared by Carrabba's Italian Restaurant. Delicious!

Ingredients Nutrition


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

5 5

I just loved this recipe, rich, and spicy and the thing that made it so different was the crumbled goat cheese on top. I am going to pinch that idea for some of my pasta recipes.

5 5

I love recipes from Carrabba's. They have lots of ingredients that I love. This recipe was no different. I had a little trouble finding the pappardelle, but was glad that I was able to find it. The recipe was simple to make and tasted delish. Thanks PanNan for sharing this nice keeper. Made for Culinary Quest 2014.

4 5

We liked this easy to prepare recipe. I used hot Italian sausage, which when combined with the crushed red pepper flakes, gave the sauce a nice spicy taste. I also used canned San Marzano tomatoes. I made no modifications to the recipe. Thanks.