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Campagnolo (pasta w/goat cheese)


Cartrabba's Pappardelle Campagnolo (but use ziti)

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  • 1/4 cup extra virgin olive oil
  • 1/2 lb. Italian sausage
  • 1/2 cut finely chopped yellow onion
  • 3 cloves garlic, finely chopped
  • 1 medium red bell pepper, 1/4 in. julienne
  • 1/4 cup dry white wine
  • 4 cups whole canned tomatores w/juice, finely chopped
  • 1 pinch salt and 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 chees (crumbled)
  • 1 lb. pasta (pappardelle, ziti)



Step 1

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 flakes8. Raise heat and bring sauce to a boil, styirring frequently
9. Reduce heat and let simmer until the sauce has thickened
10. Stir in basil and set sauce aside
11. Meanwhile bring 4 quarts 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

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