The classic Italian-American combination of sausage and peppers joins forces with Fire Roasted Tomatoes in this hearty pasta dish. Try it baked, layered with mozzarella cheese.
1 Tbsp. olive oil
1 lb. uncooked sweet or spicy Italian sausage, casings removed
3 medium bell peppers, any combination of red, yellow, orange or green, diced
1 medium yellow onion, diced
2 tsp. dried oregano, or 2 Tbsp. chopped fresh oregano
2 cans (14.5 oz. each) Contadina® Fire Roasted Diced Tomatoes with Garlic, not drained
1 can (15 oz.) Contadina® Tomato Sauce
1 lb. uncooked rigatoni pasta
Salt
2 cups shredded low-moisture mozzarella cheese, if baking (see VARIATION)
Grated Parmesan cheese, chopped fresh oregano or basil leaves, optional
Bring a large pot of salted water to a boil. Meanwhile, heat oil in a Dutch oven over medium heat. Add sausage and cook about 8 minutes, breaking it apart into bite-sized pieces, until cooked through. Stir in bell peppers, onion and oregano. Cook about 8 minutes until onion is softened.
Stir in diced tomatoes and tomato sauce, scraping up the browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook 10 minutes, stirring occasionally.
Meanwhile, cook pasta in boiling water according to package directions until al dente. Drain.
Stir pasta into sauce and cook over medium heat 1 minute. Season to taste with salt. Serve garnished with Parmesan and fresh oregano or basil.
Variation: For Baked Sausage and Peppers Rigatoni, prepare recipe as directed, except leave pasta in colander after draining. Transfer 4 cups of the sauce into the now-empty pasta pot (set remaining sauce aside). Stir pasta into sauce in pot. Transfer half of the pasta into a greased 9x13-inch baking dish and sprinkle evenly with 1 cup mozzarella cheese. Top with remaining pasta. Evenly spoon reserved sauce over pasta, making sure the corners are covered. Top with remaining 1 cup mozzarella cheese; bake 25 to 30 minutes, uncovered, in a 400°F oven until the cheese is melted and browned in spots.