Rigatoni Campagnolo ~ This pasta is a family favorite, first tasted at a popular Italian chain restaurant. Every time we went there, my husband would order this pasta, so I decided I needed to create my own version at home. The sauce is simply a zesty tomato based sauce to which slices of sausage, chopped onions, and roasted peppers are added. If you like your foods spicy choose a hot Italian sausage. I have also used Italian sausage made with turkey which was just as tasty. To serve, a good sized slice of creamy goat cheese is placed on top of the piping hot pasta which you stir into the sauce yourself. Delicious!
Deborah Mele 2011
A family favorite, goat cheese adds a tangy creaminess to this pasta dish.
- 2 Red Peppers, Cored, Seeded & Cut Into 2 Inch Pieces
- 1 Small Red Onion, Peeled & Chopped
- 2 Cloves Garlic, Peeled And Minced
- 4 Links Italian Sausage (Hot or Mild)
- 3 Tablespoons Olive Oil
- 1 (28 oz) Can Imported Crushed Tomatoes
- 3 Tablespoons Fresh, Chopped Basil
- Salt & Pepper
- Red Pepper Flakes (Optional)
- 1 (4 Ounce) Package Goat Cheese, Cut Into 4 Slices
- 1 Pound Rigatoni Pasta
- In a heavy saucepan, add the olive oil, and then brown the sausage links well on all sides over medium heat.
- Remove from the pot, and slice the sausages into 1/3 inch slices.
- Add the onions, and cook for about 5 minutes or until soft.
- Add the garlic, and cook an additional minute or two.
- Add the tomatoes, basil, salt, pepper and red pepper flakes if using and mix well, then add the sausages to the sauce.
- Continue to cook for about 20 minutes over low heat, or until the sauce has thickened.
- Add the red pepper to the sauce and keep it warm while you cook the pasta.
- Cook the pasta until it is "al dente", and then drain.
- Mix the pasta with the warm sauce.
- Serve in individual bowls, with a slice of goat cheese on top.
al dente means tooth?
Firm to the bite. Basically it means cooking the pasta just until it still has some give to it and has not become soft.