Spicy Sausage & Rigatoni Bake

from the kitchen of Tracey McCarthy

• main
• pasta
• pork

Cookware

• Dutch oven or large deep skillet
• baking dish

Ingredients

• 1 tbsp olive oil
• 1 onion
• 1 red pepper
• 1 yellow pepper
• 3 cloves garlic
• 1/2 lb hot Italian sausage
• 2 jars tomato-basil pasta sauce
• 1 tbsp wine vinegar
• 375 g rigatoni
• 1 cup cooking water
• 1 cup mozzarella
• 1/2 cup parmesan
• 2 tbsp fresh parsley

Steps

Inspired by Ruth Scully.

1. In a Dutch oven or large deep skillet, heat olive oil over medium-high heat. Cook onion, stirring occasionally, for 5 minutes.
2. Add red pepper, yellow pepper, and garlic. Cook over medium heat for 10 minutes until onions are very soft and golden. Transfer to a bowl.
3. Remove casings from hot Italian sausage and add to skillet. Cook over medium-high heat, breaking up with a spoon, for 8 minutes until browned. Drain off any fat.
4. Stir in tomato-basil pasta sauce and wine vinegar. Return vegetable mixture to pan and simmer over medium-low heat for 15 minutes.
5. Meanwhile, cook rigatoni in a large pot of boiling salted water for 8 minutes until tender but firm. Drain, reserving cooking water. Return pasta to pot and add sauce mixture.
6. Combine mozzarella and parmesan; set 1 cup aside. Stir remaining cheese into pasta mixture. Pour into a baking dish and sprinkle with reserved cheese and fresh parsley.
7. Cover and bake at 350 F for 1 hour.