Sausage and Peppers Rigatoni

Ingredients

• 200 g Rigatoni pasta
• 2 links Italian sausage
• 2 medium Bell peppers (red and green)
• 1 medium Yellow onion
• 200 g Crushed tomatoes
• 3 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Italian seasoning
• 1/4 tsp Red pepper flakes(optional)
• 30 g Grated Parmesan(optional)
• to taste Salt and black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water, then drain.

2. 2

   While the pasta cooks, remove sausage from casings and brown it in 1 tbsp olive oil in a large skillet over medium-high heat, breaking it into pieces, about 5-6 minutes. Remove and set aside, leaving drippings.

3. 3

   Add remaining olive oil to the skillet. Sauté sliced bell peppers and onion for 6-7 minutes until softened and lightly charred at the edges. Add minced garlic, Italian seasoning, and red pepper flakes; cook 1 minute.

4. 4

   Stir in crushed tomatoes and the browned sausage. Simmer uncovered for 8-10 minutes until slightly thickened, seasoning with salt and black pepper.

5. 5

   Toss the drained rigatoni into the sauce, adding reserved pasta water a splash at a time to loosen if needed. Serve topped with grated Parmesan.