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–+ servings
Sausage and Pepper Pasta Bake.

Sausage and Pepper Pasta Bake

A fun twist on the Italian American classic Sausage and Peppers! In this variation, we're taking things to the next level by adding a bunch of delicious cheese and baking it to bubbly, cheesy perfection.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Italian
Servings 8

Equipment

Ingredients
  

  • 2-3 Tablespoons olive oil
  • 1 Pound Bulk Italian sausage mild, hot or sweet
  • 1 Large yellow onion diced
  • 2 Green bell peppers diced
  • 2 Red bell peppers diced
  • 3 Cloves garlic minced
  • 2 Tablespoons jarred hot cherry peppers chopped, optional
  • 3 Tablespoons tomato paste
  • 1 28 Ounce can whole San Marzano tomatoes crushed by hand or pulsed in food processor
  • ¼ Teaspoon dried oregano
  • 1 Pound rigatoni or other short pasta
  • 2 Cups fontina shredded
  • 2 Cups low moisture mozzarella shredded
  • Kosher salt
  • Freshly cracked black pepper
  • Fresh basil for garnish
  • Pecorino Romano for serving

Instructions
 

  • 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. You may need to add an additional tablespoon of olive oil. Cook, stirring occasionally, until softened and starting to brown. About 10-12 minutes. Add the garlic and cook for an additional minute. Add the hot cherry peppers, if using.
  • 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, stirring occasionally, to meld the flavors. About 10 minutes. Add the reserved sausage back to the sauce.
  • Meanwhile, generously salt the boiling water for the pasta and cook to 3 minutes less than package directions for al dente. 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!
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