Rigatoni Campagnolo is a hearty Italian sausage pasta inspired by one of Carrabba’s most popular dishes. This easy copycat recipe uses a good-quality jarred marinara sauce, roasted red peppers, and creamy goat cheese to recreate the restaurant favorite with simple shortcuts that make it realistic for a busy weeknight.

It quickly became my favorite thing to order at Carrabba’s, so when our local restaurant stopped serving it, I wasn’t ready to let it go. After a few tries in my own kitchen, I landed on this easy version that brings back those familiar flavors without spending hours making sauce from scratch.

rigatoni covered in red sauce with sliced sausage, roasted red peppers 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

Simply Made Tips:

Choose your favorite Italian sausage. I usually use turkey or chicken Italian sausage, but mild or hot pork sausage works just as well. Pick whichever fits your taste.
Slice the roasted red peppers thin. Thin strips blend into the sauce better and give you a little bit of roasted pepper in every bite.
Add the goat cheese at the end. Dollop it on just before serving so it stays creamy instead of melting completely into the sauce.
Finish with fresh basil and grated Parmesan. They’re optional, but they add fresh flavor and a nice finishing touch.
Stick with goat cheese for the best flavor. Fresh mozzarella will melt differently and won’t give you the tangy, creamy flavor that makes Rigatoni Campagnolo so distinctive.

🍝 Before You Go…

If this Rigatoni Campagnolo made dinner a little easier, don’t stop here! We’ve got plenty of simple, homemade meals that fit busy weeknights without adding extra stress. Try Weeknight Bruschetta Pasta for another quick pasta dinner, Pasta alla Vodka when you’re craving a rich, creamy tomato sauce, or Rosemary Chicken Dinner for an easy one-pan meal the whole family will love.

sliced sausage and a cutting board spelled all over a wooden floor

There was a bit of a mishap the first time I decided to photograph this recipe. 😂 This is what can happen when you have a houseful of people and a small kitchen! I may have muttered several swear words and then ordered a pizza for dinner. 🤷🏻‍♀️

Proof that dinner doesn’t always go according to plan…but thankfully, second attempts usually taste just as good. 😄

Rigatoni Campagnolo (Carrabba’s Copycat)

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

This easy Rigatoni Campagnolo is inspired by the Carrabba's favorite and made with Italian sausage, roasted red peppers, marinara sauce, and creamy goat cheese. It's a simple weeknight dinner packed with comforting Italian flavor.

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!