Rigatoni Campagnolo is my favorite Carrabba’s pasta dish! Before trying it, I didn’t even know I liked goat cheese! When our local restaurant stopped serving it, I had to figure out an easy copycat recipe. Use your preferred marinara sauce and fresh Italian sausage to make this simple pasta dinner any night of the week!

rigatoni covered in red sauce with sliced sausage and goat cheese in a meal bowl.

Serves: 5
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients:

12 oz. rigatoni
5 Italian sausage links (mild or hot)
1 cup of water
24 oz. jar of marinara sauce
½ jar of roasted red peppers
5 oz. goat cheese

Optional:

fresh basil leaves
grated parmesan or romano cheese

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Begin by cooking the sausage. Place them in a skillet and heat over medium high heat. Cook for about 6 minutes total, rolling/turning the sausages frequently so they brown evenly. Pour in 1 cup of water and cover. Reduce heat to medium low and simmer for 15-20 minutes or until cooked through (165º F internal temperature).

water being poured over browned sausage in a skillet

Step 2: Meanwhile, bring a large pot of water to boil. Add a tsp of salt, then pour in rigatoni noodles. Boil according to package directions. Set aside when cooked.

Step 3: Remove the red peppers from the jar and slice them into thin strips. Pour the jar of marinara sauce into a medium saucepan and add the peppers. Heat over medium low heat until warmed through.

a pot filled with red sauce and sliced roasted red peppers

Step 4: Slice the sausages into 1/4 inch thick rounds and toss together with the sauce and cooked rigatoni. Serve topped with dollops of goat cheese and optional fresh basil leaves and grated cheese. Yum!

rigatoni pasta, sliced Italian sausage and red sauce in a pot wit a wooden spoon

Tips:

I use turkey or chicken Italian sausage, but use whichever Italian sausage you prefer.

Rigatoni Campagnolo (Carrabba’s Copycat)

Use your favorite jarred marinara sauce and fresh Italian sausage to make this simple pasta dinner any night of the week!

Beth

Prep Time 5

Cook Time 25

Total Time 30

Servings

Ingredients

12 oz rigatoni
1 lb Italian sausage
1 cup water
24 oz marinara sauce (jarred)
6 oz roasted red peppers (½ a jar)
5 oz goat cheese

optional:

fresh basil leaves
grated parmesan or romano cheese

Instructions

Begin by cooking the sausage. Place them in a skillet and heat over medium high heat. Cook for about 6 minutes total, rolling/turning the sausages frequently so they brown evenly. Pour in 1 cup of water and cover. Reduce heat to medium low and simmer for 15-20 minutes or until cooked through (165º F internal temperature).
Meanwhile, bring a large pot of water to boil. Add a tsp of salt, then pour in rigatoni noodles. Boil according to package directions. Set aside when cooked.
Remove the red peppers from the jar and slice them into thin strips. Pour the jar of marinara sauce into a medium saucepan and add the peppers. Heat over medium low heat until warmed through.
Slice the sausages into 1/4 inch thick rounds and toss together with the sauce and cooked rigatoni. Serve topped with dollops of goat cheese and optional fresh basil leaves and grated cheese. Yum!