Rigatoni Campagnolo
Rigatoni Campagnolo features al dente rigatoni pasta tossed with savory Italian sausage, sweet red peppers, and a rich tomato sauce. Finished with creamy goat cheese and fresh basil, this rustic dish delivers a comforting and flavorful taste of Italy.
Ingredients
- 1 lb Rigatoni Pasta
- 1 Package Goat Cheese
- 2 Red Peppers, Cored, Seeded & Cut Into 2 Inch Pieces
- Salt & Pepper
- 3 tbsp Fresh, Chopped Basil
- Red Pepper Flakes
- 1 Small Red Onion, Peeled & Chopped
- 1 can Can Imported Crushed Tomatoes
- 2 Cloves Garlic, Peeled And Minced
- 3 tbsp Olive Oil
- 4 Links Italian Sausage
Instructions
- In a heavy saucepan, heat the olive oil and brown the sausage links on all sides over medium heat.
- Remove them from the pot and slice into 1/3 inch pieces.
- Add the onions to the pot and cook for about 5 minutes until softened.
- Stir in the garlic and cook for another minute or two.
- Add the tomatoes, basil, salt, pepper, and red pepper flakes (if using), and mix well.
- Return the sausage slices to the sauce.
- Simmer on low heat for about 20 minutes until the sauce thickens.
- Meanwhile, cook the pasta until al dente, then drain.
- Stir the red peppers into the sauce and keep it warm.
- Combine the pasta with the warm sauce and serve in individual bowls, each topped with a slice of goat cheese.