Carrabba'S Pappardelle Campagnolo

• 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

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.

extra virgin olive oil, italian sausage, yellow onion, garlic, red bell pepper, white wine, tomatoes, salt, red pepper, basil, freshly grated pecorino romano cheese, goat cheese, pasta

Taken from www.food.com/recipe/carrabbas-pappardelle-campagnolo-38436 (may not work)