Sausage and Peppers Pasta

Ingredients

• 12 ounces rigatoni (or other short pasta)
• 1 teaspoon olive oil
• 1 pound Italian sausage (sweet, hot or 1/2 lb of each)
• 1 medium red bell pepper (sliced into thin strips (~1/4-inch wide))
• 1 medium yellow bell pepper
• 1 medium sweet onion (sliced into thin half-moons (~1/4-inch wide))
• 3 large garlic cloves (minced)
• 1/4 teaspoon crushed red pepper flakes (or more (optional if using hot Italian sausage))
• 28 ounces crushed tomatoes (with juices)
• 1/4 teaspoon dried oregano
• kosher salt and freshly ground black pepper (to taste)
• 2 ounces grated parmesan cheese (or more)
• chopped fresh parsley (for garnish, optional)

Instructions

1. 1

   Heat a large pot of salted water to boil. Add pasta and cook according to package directions until al dente (tender, but firm to the bite). Drain pasta reserving 1 cup of the cooking water.

2. 2

   Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage; cook and stir until, breaking up with a spoon until browned, 6 to 8 minutes. Transfer sausage to clean plate; set aside.

3. 3

   Add bell peppers and onion to same skillet; cook and stir until softened, about 8 minutes. Add garlic and red pepper flakes; cook and stir until garlic is fragrant, about 1 minute. Stir in crushed tomatoes, oregano and sausage; bring to boil. Reduce heat and simmer 10-12 minutes, until vegetables are tender and sauce has thickened. Add pasta and stir to combine, adding reserved pasta a tablespoon at a time as desired to loosen sauce; season to taste with salt and pepper. Transfer to serving bowl or divide among individual bowls; sprinkle with parmesan cheese and garnish with parsley if desired; serve.