Rigatoni with Sausage, Peppers, and Onions

A few weeks ago our church held a cook-off for a ladies’ event.  Everyone who participated had to choose a recipe from the church cookbook, but it couldn’t be their own recipe, make the dish, and then we all gathered at the church to eat and vote.  It was a really fun idea that helped to raise some money by selling cookbooks, and I came away knowing which recipes I liked from the cookbook.

I made this pasta dish and it was really good!  It’s best served straight from the stove, though, so probably not the greatest thing to take to a potluck.

Rigatoni with Sausage, Peppers, and Onions

1/4 cup olive oil
1 lb. sweet Italian sausage links
2 red bell peppers, cored, seeded and sliced {I used green, since I had some from the garden}
2 yellow onions, sliced
1 tsp. salt
1 tsp. ground black pepper
4 garlic cloves, chopped
1/2 tsp. dried oregano
1/2 cup chopped fresh basil
2 T. tomato paste
1 cup Marsala wine {I used the cooking variety}
1 – 14.5 oz. can diced tomatoes, with juice
1/4 tsp. crushed red pepper flakes
1 lb. rigatoni pasta
Garnish: freshly grated Parmesan cheese

Heat the oil in a large, heavy skillet over medium heat.  Add the sausages and cook until brown on all sides, 7 to 10 minutes.  Remove the sausage from the pan.

 Keeping the pan over medium heat, add the bell peppers, onions, salt and pepper; cook until golden, 5 minutes.  Add the garlic, oregano, and basil; cook for 2 minutes.  Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice and red pepper flakes.  Stir to combine, scraping the bottom of the pan to release all the brown bits.  Bring to a simmer.

 Cut the sausages into 4 to 6 pieces each.  Return the sausages to the pan.  Simmer uncovered until the sauce has thickened, about 20 minutes.

While the sauce simmers, bring a large pot of salted water to boil over high heat.  Add the pasta and cook al dente, stirring occasionally, 8 to 10 minutes.  Drain pasta and add to the thickened sauce; toss to combine.  Spoon into individual bowls and sprinkle each serving with Parmesan cheese.  Serves 4 to 6.

source: A Taste of Redeemer, page 179