CARRABBA'S PAPPARDELLE CAMPAGNOLO

Steps:

• 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.