Rigatoni Campagnolo

• 1/2 lb Italian sausage
• 1/4 cup extra virgin olive oil
• 1/2 cup minced yellow onion
• 1 medium red bell pepper, - julienne
• 2 garlic cloves, - minced
• 1/4 cup dry white wine
• 4 cups whole canned tomatoes, - minced undrained
• 1 pinch crushed red pepper flakes
• salt and pepper, -
• 1 lb rigatoni pasta, - cooked al dente
• 1/4 cup grated fresh pecorino romano cheese
• 2 tablespoons torn fresh basil leaves
• 4 ounces caprino cheese

1. Remove sausage from the casing and break into chunks.
2. -Cook sausage in olive oil over medium heat until browned slightly.
3. -Add onion and peppers saute until softened.
4. -Add garlic and cook for 1 minute.
5. -Add wine and allow to simmer for 3 minutes.
6. -Add tomatoes and red pepper; season with salt and pepper.
7. -Bring to a boil over high heat, stirring constantly.
8. -Reduce heat to medium-low and simmer until thickened.
9. -Stir in pasta, Romano, and basil and simmer for 3 minutes.
10. -Portion onto plates and top with the crumbled goat cheese.

italian sausage, extra virgin olive oil, yellow onion, red bell pepper, garlic, white wine, tomatoes, red pepper, salt, rigatoni pasta, romano cheese, basil, caprino cheese

Taken from www.food.com/recipe/rigatoni-campagnolo-120429 (may not work)