Hearty rigatoni tossed with sausage, bell peppers, and tomato sauce, baked until golden and bubbly.
# Ingredient list:
→ Pasta
01 - 1 pound rigatoni pasta
→ Meats
02 - 1 pound Italian sausage, casings removed
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 medium yellow onion, diced
07 - 3 cloves garlic, minced
→ Sauce
08 - 1 can (28 oz) crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - ½ teaspoon red pepper flakes, optional
13 - Salt and freshly ground black pepper, to taste
→ Cheeses
14 - 2 cups shredded mozzarella cheese
15 - ½ cup grated Parmesan cheese
→ Other
16 - 2 tablespoons olive oil
17 - Fresh basil or parsley for garnish, optional
# Step-by-Step Guide:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil rigatoni in salted water until al dente, approximately 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Add sausage, breaking it apart, and cook until browned, about 5 to 7 minutes. Remove and set aside.
04 - In the same skillet, cook onion and bell peppers until softened, about 5 minutes. Add garlic and sauté for 1 minute until fragrant.
05 - Stir in tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes. Season with salt and pepper. Simmer for 10 minutes.
06 - Return browned sausage to the skillet and mix thoroughly with the sauce.
07 - In a large bowl, combine cooked rigatoni with the sausage and pepper sauce mixture.
08 - Layer half of the pasta mixture into the prepared dish. Sprinkle with half of the mozzarella and Parmesan cheeses. Add the remaining pasta and top with the rest of the cheeses.
09 - Cover loosely with foil and bake for 20 minutes. Remove foil and continue baking for an additional 10 to 15 minutes until cheese is bubbly and golden.
10 - Let the dish rest for 5 minutes. Garnish with fresh herbs if desired and serve.
