Rigatoni Campagnolo Like Carrabba's

Experience the comforting embrace of rich Italian flavors with this Rigatoni Campagnolo, a hearty pasta dish inspired by Carrabba's beloved recipe. Perfectly al dente rigatoni is tossed in a savory tomato-based sauce enriched with the bold flavors of Italian sausage, sautéed red bell peppers, and garlic. A splash of dry white wine adds depth, while creamy goat cheese melts into the sauce for an irresistible, velvety finish. This dish is beautifully elevated with fresh basil for a fragrant touch and optional Parmesan garnish for extra indulgence. Whether you're seeking the ultimate family dinner or a restaurant-quality meal at home, this recipe is a delicious blend of rustic and refined, ready in just under an hour to satisfy your Italian food cravings.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 16 oz rigatoni pasta
• 12 oz Italian sausage (mild or spicy, casing removed)
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 cloves garlic cloves
• 1 large red bell pepper
• 28 oz crushed tomatoes
• 0.5 tsp red pepper flakes
• 0.25 cup dry white wine
• 4 oz goat cheese
• 0.25 cup fresh basil leaves
• 0 to taste salt
• 0 to taste black pepper
• 0 as desired grated Parmesan cheese (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.

Step 2

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into small pieces with a wooden spoon, and cook until browned and fully cooked through, about 6-8 minutes. Remove the sausage with a slotted spoon and set aside.

Step 3

Dice the onion and red bell pepper, and mince the garlic cloves. Add them to the same skillet with the rendered sausage fat. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Pour in the white wine and deglaze the skillet by scraping up any browned bits from the bottom. Simmer for 2 minutes until the wine reduces slightly.

Step 5

Stir in the crushed tomatoes and red pepper flakes. Let the sauce simmer on low heat for 10-12 minutes until it thickens slightly. Season to taste with salt and black pepper.

Step 6

Return the cooked sausage to the skillet, mixing it into the sauce. Add the cooked rigatoni to the skillet and toss to coat. If the sauce is too thick, stir in a couple tablespoons of the reserved pasta water until you reach your desired consistency.

Step 7

Crumble the goat cheese over the pasta and gently toss until it melts into the sauce, creating a creamy texture.

Step 8

Chop the fresh basil and scatter it over the dish. Serve immediately, garnished with additional basil and grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(2075.6g)

Amount per serving	% Daily Value*
Calories	2741.2

Total Fat 157.0g	0%
Saturated Fat 61.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 331.2mg	0%
Sodium 5553.0mg	0%
Total Carbohydrate 209.5g	0%
Dietary Fiber 24.5g	0%
Total Sugars 40.8g
Protein 114.8g	0%

Vitamin D 2IU	0%
Calcium 518.3mg	0%
Iron 19.5mg	0%
Potassium 3314.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.1%

Protein: 16.9%

Carbs: 30.9%