Carrabbas Pappardelle Campagnolo Recipes

Steps:

• 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.

Steps:

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

Steps:

• 1Remove sausage from the casing and break into coarse pieces (about 5-6 pieces per link). 2Pour olive oil in a large skillet over medium heat. 3Add sausage and cook until the sausage has browned slightly. 4Add onion and red bell pepper and cook until soft and onion turns a rich golden color. 5Add the wine and let evaporate for 3 minutes. 6Add garlic, and cook 1 minute more. 7Add the tomatoes and season lightly with salt and pepper and crushed red pepper flakes. 8Raise heat and bring sauce to a boil, stirring frequently. 9Reduce heat and let simmer until the sauce has thickened. 10Stir in basil and set sauce aside. 11Meanwhile 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. 12When the pasta is almost done, return the skillet with the sauce to a medium heat. 13When the pasta is al dente, drain it and toss it with the sauce, adding the grated cheese and tossing again. 14Place the pasta in a serving platter and top with the crumbled goat cheese.

Steps:

• Remove sausage from casing and break into chunks.
• Cook sausage in olive oil over a medium heat until browned slightly.
• Add onion and red bell pepper(julienned).
• saute until softened.
• Add garlic and cook for one minute.
• Add wine and allow to simmer for 3 minutes.
• Add tomatoes and crushed red pepper, season with salt and pepper.
• Bring to a boil over high head, stirring constantly.
• Reduce heat to medium low and simmer until thickened.
• Stir in pasta, Ramano, and basil and simmer for 3 minutes.
• Portion onto plates and top with the crumbled goat cheese.