Carrabba's Pappardelle Campagnolo

"This is a recipe shared by Carrabba's Italian Restaurant. Delicious!"
photo by lazyme photo by lazyme
photo by lazyme
photo by Bonnie G #2 photo by Bonnie G #2
photo by berry271 photo by berry271
photo by gourmet_girl photo by gourmet_girl
Ready In:




  • 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.

Questions & Replies

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  1. This has to be one of the best pasta recipes I've had, such fresh flavors, easy to make and the Pappardelle Pasta sits it off perfect. I was a little unsure of the goat cheese topping, but it's just the right touch. This is our new company coming meal. Thanks PanNan for posting this.
    • Review photo by Bonnie G #2
  2. Anything with sausage is a hit at our house! I didn't have any goat cheese, and used fettuccini for the pasta, but it was still terrific.
  3. 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!
  4. 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!
  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.


  1. 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.



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