Ingredients
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1/4 cup extra virgin olive oil
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1/2 lb Italian sausage
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1/2 cup finely chopped yellow onion
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2 cloves garlic, finely chopped
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1 medium red bell pepper, 1/4 inch julienne
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1/4 cup dry white wine
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4 cups whole canned tomatoes (with juice, finely chopped)
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1 pinch salt & freshly ground black pepper
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1 pinch crushed red pepper flakes
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2 tablespoons freshly torn basil leaves
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1/4 cup freshly grated pecorino romano cheese
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4 ounces goat cheese (crumbled)
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1 lb pappardelle pasta
Instructions
- 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.