Italian Sausage & Peppers Rigatoni

Ingredients

• 1 Green Bell Pepper
• 1 Red Bell Pepper
• 1 Yellow Onion
• 2 Garlic Cloves
• 1 Mini Baguette
• 4 Italian Sausage Links
• 7 oz Rigatoni
• ½ tsp. Red Pepper Flakes
• 12 oz Marinara Sauce
• 2 oz Spinach
• 1 oz Grated Parmesan Cheese
• Olive Oil
• Salt Pepper
• Stem, seed, and slice both green and red bell pep-
• pers into thin ¼” strips. Peel and halve onion. Slice
• halves thinly. Mince garlic. Halve baguette.

Instructions

1. 1

   Cook Within: Reserving pasta cooking water is a time-honored chef trick. This salty, starchy liquid is perfect for adding flavor and controlling thickness of sauces. Though associated with Italian cuisine, the combination of sausage, bell peppers, and onions is probably a New World creation. It has become a staple of street vendors, ballparks, and fairs.

2. 2

   Prepare the Ingredients: Stem, seed, and slice both green and red bell pep- pers into thin ¼” strips. Peel and halve onion. Slice halves thinly. Mince garlic. Halve baguette.

3. 3

   Cook the Vegetables and Finish the Sauce: add 1 tsp. olive oil. Add onions, peppers, half the garlic, and red pepper flakes (to taste) to hot pan. Reduce heat to medium, stir, cover, and cook 6 minutes, or until vegetables are softened. Add sausage pieces, marinara, and reserved pasta cooking water to pan. Simmer 4-5 minutes, stirring occasionally. Add spinach and pasta to pan. Stir and cook 1 minute, or until spinach wilts slightly and sausage reaches a minimum internal temperature of 165 degrees. Season to taste with salt and pepper.

4. 4

   Cook the Sausage: heat. Add Italian sausage links and cook 4-5 min- utes, or until browned on both sides. Remove from pan, cool 5 minutes, and slice into ½” pieces on an angle (sausage will finish cooking in a later step).

5. 5

   Make the Parmesan Garlic Bread: Combine 1 Tbsp. olive oil, remaining garlic, and half bake 6-9 minutes, or until golden brown.

6. 6

   Cook the Pasta: While sausage cooks, add rigatoni to boiling water. Cook 11-13 minutes, or until al dente. Reserve ½ cup pasta cooking water, then drain pasta in colander. Return pasta to pot and toss with 2 tsp. olive oil to prevent sticking.

7. 7

   Plate the Dish: Place pasta on a plate or in a shallow bowl. Garnish with remaining Parmesan. Cut garlic bread diago- nally and serve on side. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice in this dish. Half is used on Parmesan garlic bread and remainder is added to the • A little goes a long way when it comes to red pepper flakes.

8. 8

   Add a pinch at first, taste, and: add more if desired. twice in this dish. Once in the Parmesan garlic bread and remainder as garnish. the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Place a colander in the sink