Restaurant Recipes

Carrabba's Italian Grill Pappardelle Campagnolo

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Yield: 4 entrees or 6 appetizers


  • 1/4 cup extra virgin olive oil
  • 1/2 pound Italian sausage
  • 1/2 cup finely chopped yellow onion
  • 2 medium garlic cloves, finely chopped
  • 1 medium red bell pepper, 1/4 inch julienne
  • 1/4 cup dry white wine
  • 4 cups canned whole peeled tomatoes (with their juice, finely chopped)
  • Pinch of salt and freshly ground black pepper
  • Pinch of crushed red pepper
  • 2 tablespoons freshly torn basil leaves
  • 1/4 cup freshly grated, pecorino Romano cheese
  • 4 ounces goat cheese, crumbled
  • 1 pound papardelle pasta


  1. Remove sausage from the casing and break into coarse pieces (about 5 or 6 pieces from each link).
  2. Put olive oil in a large skillet over a medium flame. Add sausage and cook until the sausage has browned slightly.
  3. Add onion and red bell peppers and cook until they soften and onion turns a rich golden color.
  4. Add the wine and let evaporate for 3 minutes.
  5. Add garlic, and cook 1 minute more.
  6. Add the tomatoes and season lightly with salt and pepper and crushed red pepper flakes.
  7. Raise heat and bring sauce to a boil, stirring frequently.
  8. Reduce heat and let simmer until the sauce has thickened. Stir in basil and set sauce aside.
  9. Meanwhile bring 4 quarts of water to a boil in a large pot, add 1 tablespoon of salt and drop in the pasta all at once, stirring well.
  10. When the pasta is almost done, return the skillet with the sauce to a medium heat.
  11. When the pasta is al dente, drain it and toss it with the sauce, adding the grated cheese and tossing again.
  12. Place the pasta in a serving platter and top with the crumbled goat cheese.
  13. Serve at once.

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