Sausage Rigatoni Bake

• 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

1. Cut sausage into 1/2-inch (1 cm) chunks. In Dutch oven, brown sausage in batches over medium-high heat. Transfer to bowl.
2. 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.
3. 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.)
4. Sprinkle with remaining cheese. Cover with foil and bake in 375u0b0F (190u0b0C) oven until filling is bubbly (about 20 minutes) remove foil and continue baking until topping is golden and crusty, (about 15 minutes).

italian sausage, onion, garlic, italian herb seasoning, pepper, tomato paste, tomatoes, rigatoni pasta, red peppers, provolone cheese, parsley

Taken from www.epicurious.com/recipes/member/views/sausage-rigatoni-bake-50064490 (may not work)