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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Recipe courtesy of Carrabbas 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. 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 sauté 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.
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