Rigatoni With Sausage And Roasted Red Bell Pepper Tomato Cream Sauce

• 3 meaty red bell peppers
• 1 lb Italian sausages (casings removed)
• 3 tbs finely diced white onion
• 3 large cloves of fresh garlic
• 1 32 oz can of peeled San Marzano tomatoes
• 1/4 cup heavy cream
• 2/3 cup grated parm reg
• dry white wine
• 1 1 lb box rigatoni
• 3 tbs butter
• 1 tb vegetable oil
• salt
• pepper

1. 1) remove sausage from casings; crumble and brown them in large, heavy cast iron enamled pot. when done, remove sausage and set aside.
2. 2) using a pair of long tongs, roast peppers over gas flame until skins are slightly charred. set aside to cool.
3. 3) Once peppers have cooled, pull skins off and dice fine, removing stem and seeds.
4. 4) heat same pot you cooked sausage in over medium high flame. add 2 tbs of butter and i tb oil. when butter starts to bubble, add onion. Reduce heat to medium low. Stir until translucent, then add garlic. when garlic starts to turn pale gold, add 1/3 of diced pepper. Continue stirring for another minute or two, then add sausages and can of tomatoes. add about 1/2 cup of wine, and return heat to medium high. stir occaisionally.
5. 5) start boiling water for rigatoni.
6. 6) put remaining diced peppers in food processor with cream. puree. set aside.
7. 7) when sauce has reduced (about 30 minutes) put pepper cream sauce in. stir and return heat to medium high. after 5 minutes, turn heat to low, add 2/3 of parm reg and mix in.
8. 8) drain pasta and toss with sauce and remaining tb of butter. correct for salt. serve at once with the rest of parm reg on the table.

red bell peppers, italian sausages, white onion, garlic, tomatoes, heavy cream, parm reg, white wine, rigatoni, butter, vegetable oil, salt, pepper

Taken from www.epicurious.com/recipes/member/views/rigatoni-with-sausage-and-roasted-red-bell-pepper-tomato-cream-sauce-1274778 (may not work)