
Ingredients:
2-3 Tablespoons olive oil
1 lb of Antipatos Italian sausage
1 Large yellow onion diced
2 Green bell peppers diced
2 Red bell peppers diced
3 Cloves garlic minced
3 Tablespoons tomato paste
1 28 oz can of crushed tomatoes
¼ Teaspoon dried oregano
1 lb rigatoni or other short pasta
2 Cups fontina shredded
2 Cups mozzarella shredded
Kosher salt
Freshly cracked black pepper
Fresh basil for garnish
Pecorino Romano for serving
Directions:
Pre heat oven to 400 degrees and start a large pot of water boiling.
Add 2 tablespoons of olive oil to a large skillet over medium heat and add the sausage. Cook the sausage, breaking it up with the back of your spoon, until it's well browned and cooked through. Remove with a slotted spoon to a bowl.
Add the onions and peppers to the skillet and season with kosher salt. Cook, stirring occasionally. Add the garlic and cook for an additional minute.
Add the tomato paste to the skillet and stir to coat the vegetables. Let the tomato paste cook for 3 minutes and then add the tomatoes. Add the oregano and season again with a pinch of kosher salt and pepper. Simmer the sauce over medium low heat. Add the reserved sausage back to the sauce.
Meanwhile, generously salt the boiling water for the pasta and cook for 3 minutes. The pasta will continue to cook in the oven. Reserve ½ cup pasta water and drain.
Add the drained pasta and sauce to a baking dish and stir to combine. If the sauce is too thick, you can add a splash of pasta water to loosen it. Stir in half of the cheese and sprinkle the remaining cheese over the top. Bake uncovered for 15-20 minutes, until the cheese is bubbly and browned in spots.
Let the pasta rest for 5 minutes. Serve with fresh basil and Pecorino Romano. Enjoy!