Ingredients:
1/4 cup extra virgin olive oil
1/2 lb Italian sausage
1/2 cup finely chopped yellow onions
2 cloves garlic, finely chopped
1 medium red bell peppers, 1/4 inch julienne
1/4 cup dry white wine
4 cups whole canned tomatoes ( with juice, finely chopped)
1 pinch salt & freshly ground black pepper
1 pinch crushed red pepper flakes
2 tablespoons freshly torn basil leaves
1/4 cup freshly grated pecorino romano cheese
4 ounces goat cheese ( crumbled)
1 lb pappardelle pasta
Directions:
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.
Servings: 6-8
Time preparation: 10 min.
Time total: 55 min.