Rigatoni, sausage, peppers, and cheese meld into a hearty Italian-American casserole. Comforting and flavorful family dish.
# Components:
→ Pasta
01 - 1 pound rigatoni
→ 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 ounces) crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon red pepper flakes (optional)
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
→ Cheeses
15 - 2 cups shredded mozzarella cheese
16 - 1/2 cup grated Parmesan cheese
→ Other
17 - 2 tablespoons olive oil
18 - Fresh basil or parsley, for garnish (optional)
# Preparation steps:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add rigatoni and cook until just al dente, about 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add sausage, breaking up with a spoon, and cook until browned, 5 to 7 minutes. Remove sausage to a plate.
04 - In the same skillet, add onion and bell peppers. Sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute until aromatic.
05 - Stir in tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes. Season with salt and pepper. Bring to a simmer and cook for 10 minutes.
06 - Return sausage to the skillet, stirring to evenly combine with the sauce.
07 - In a large bowl, toss the cooked rigatoni with the sausage and pepper sauce until coated.
08 - Spoon half the pasta mixture into the prepared dish. Sprinkle with half the mozzarella and Parmesan. Add remaining pasta and top with the rest of the cheeses.
09 - Cover loosely with foil. Bake for 20 minutes. Remove foil and bake 10 to 15 minutes more until cheese is bubbly and golden.
10 - Let rest 5 minutes before garnishing with fresh basil or parsley and serving.
