Rigatoni with Sausage, Peppers, and Onions

I did not discover sausage and peppers until I finally tried a Sausage Guy sausage at a Red Sox game in college.  I had no idea that I was missing out until then.   (And if you ever make a to a Sox game at Fenway Park, the Sausage Guy is a must try).   Once I finally had sausage and peppers, I became an immediate fan and was thrilled to find this recipe. It is a lighter version of the greasy sandwich and is served with pasta. Instead of pork sausage, it uses turkey (you can also try chicken sausage) and very little oil.   I love the use of marsala wine it adds so much flavor. Marsala wine has become a staple in my kitchen.   This dish is great the next day too. In fact Mr. Apron thinks it tastes better the day after. 

This is one of Mr. Apron's favorite meals and is very easy to make. In fact it so easy, that one night when I knew that he would be home before me, I asked Mr. Apron to make this and left instructions.   He was still making it when I got home, and I helped him finish.   One another occasion, I asked him if he wanted this for dinner and said that he didn't want me to do that much work. I asked another time if wanted me to make sausage and peppers with rigatoni, and again, he said, no it takes too long.    This happened several more times.  I thought it was strange since it is one of his favorites.   I finally asked him how long it took him to make it, on the night I ask him to cook.  Mr. Apron informed me that he came home extra early that night to start dinner, and it took him 3 HOURS to make!  I love Mr. Apron, but clearly there is a reason why I do most of the cooking.  Don't worry, I usually can make Rigatoni with Sausage, Peppers, and Onions in well under one hour!   

Rigatoni with Sausage, Peppers, and Onions

1/4 cup extra-virgin olive oil

1 pound sweet Italian turkey sausage

2 red bell peppers, sliced

2 yellow onions, sliced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

1/2 cup chopped fresh basil leaves

4 garlic cloves, chopped

2 tablespoons tomato paste

1 cup Marsala wine

1 (14.5-ounce) can diced tomatoes

1/4 teaspoon red pepper flakes, optional

freshly grated Parmesan cheese for garnish

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. (I sliced the sausages before cooking them to reduce cooking time)

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowl and sprinkle each serving with Parmesan cheese.

Source: Everyday Pasta, Giada De Laurentiis