Ingredients
1-1/2 lb (750 g) italian sausage
1 onion, chopped
4 cloves garlic, minced
1 tsp (5 mL) italian herb seasoning
1/4 tsp (1 mL) each hot pepper flakes, salt and pepper
1/2 cup (125 mL) tomato paste
2 cans (each 28 oz/796 mL) tomatoes
6 cups (1.5 L) rigatoni pasta (1 lb/500 g)
1 jar (313 mL) sliced roasted red peppers, drained
2 cups (500 mL) shredded provolone cheese or pre-grated italian cheese mix (Kraft)
1/4 cup (50 mL) chopped fresh parsley
Preparation
Cut sausage into 1/2-inch (1 cm) chunks. In Dutch oven, brown sausage in batches over medium-high heat. Transfer to bowl.
Pour off fat from pan. Add onion, garlic, Italian seasoning, hot pepper flakes, salt and pepper; cook, stirring, until onion is softened, 5 minutes. Add tomato paste; cook, stirring, for 3 minutes. Add tomatoes, breaking up with spoon; bring to boil. Return sausage and any accumulated juices to pan. Reduce heat and simmer until thin liquid at edge is evaporated, 1 hour.
Meanwhile, in large pot of boiling salted water, cook pasta until almost tender, about 6 minutes. Drain; return to pot. Stir in sausage mixture, red peppers, 3/4 cup (175 mL) of the cheese and parsley. Transfer to greased 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Refrigerate until cold. Cover with plastic wrap and overwrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Continue with recipe, adding 1 hour to baking time.)
Sprinkle with remaining cheese. Cover with foil and bake in 375°F (190°C) oven until filling is bubbly (about 20 minutes) remove foil and continue baking until topping is golden and crusty, (about 15 minutes).
