Rigatoni Campagnolo
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 ⓘ
Instructions
- Remove sausage from the casing and break into chunks.
- -Cook sausage in olive oil over medium heat until browned slightly.
- -Add onion and peppers saute 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.
Nutrition & Diet Analysis (per serving)
506
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).