Rigatoni Campagnolo

13 ingredients
10 steps

Ingredients

  • 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

Directions

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

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