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 

1. 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.

2. 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.

3. Meanwhile, cook pasta in boiling water according to package directions until al dente. Drain.

4. 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.