Rigatoni Campagnolo - cooking recipe

Ingredients

1/2 lb Italian sausage
1/4 cup extra virgin olive oil
1/2 cup minced yellow onion
1 medium red bell pepper, - julienne
2 garlic cloves, - minced
1/4 cup dry white wine
4 cups whole canned tomatoes, - minced undrained
1 pinch crushed red pepper flakes
salt and pepper, -
1 lb rigatoni pasta, - cooked al dente
1/4 cup grated fresh pecorino romano cheese
2 tablespoons torn fresh basil leaves
4 ounces caprino cheese

Preparation

Remove sausage from the casing and break into chunks.
-Cook sausage in olive oil over medium heat until browned slightly.
-Add onion and peppers saute until softened.
-Add garlic and cook for 1 minute.
-Add wine and allow to simmer for 3 minutes.
-Add tomatoes and red pepper; season with salt and pepper.
-Bring to a boil over high heat, stirring constantly.
-Reduce heat to medium-low and simmer until thickened.
-Stir in pasta, Romano, and basil and simmer for 3 minutes.
-Portion onto plates and top with the crumbled goat cheese.