Carrabba's Pappardelle Campagnolo

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

• Ready In: 55 mins
• 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

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.