Sausage, Pepper, and Onion Fake Bake (adapted from Rachel Ray)
- 1 pound rigatoni
- 1 pound Italian Sausage
- 1 green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 1 large onion, thinly sliced
- 3 to 4 cloves garlic, chopped
- Ground black pepper
- 1/2 cup chicken stock
- 1 (14.5) can diced tomatoes
- Handful chopped flat-leaf parsley
- 1 cup ricotta cheese
- 1 cup grated Parmesan
-Prick sausages with a fork and place in a large skillet with 1 inch of water. Cover and bring water to a boil then reduce heat. Allow all the liquid to cook away then brown the sausage. Remove from the pan and reserve the dripping.
-Bring a pot of water to a boil and cook the pasta according to package directions.
-Add the peppers, onions, and garlic to the pan. Cook until the vegetables are tender.
-Slice the sausage and add the slices back into the pan with the vegetables. Cook until the sausage becomes crisp around the edges.
-Deglaze the pan with the chicken stock, making sure to get all the browned bits off the bottom (this is where the flavor is!). Stir in the crushed tomatoes and parsley and bring to a bubble. Reduce the to low.
-Drain the pasta and return it to the pot. Add the ricotta cheese and half the Parmesan. Stir to combine and until the cheese is all mixed through.
-Add the past mixture to the peppers and onions. Mix until all ingredients are incorporated.
-Serve with the rest of the Parmesan.