Instructions

1. In a large skillet, add the oil and heat over medium high heat.
2. Add the sliced sausages and brown on both sides until crispy, about 2-3 minutes. It’s ok if a little sticks to the pan,you will get that off later. Remove the sausages from the pan and set aside.
3. Add the bell peppers, onions, and pinch of salt and black pepper. Cook until soft and golden, about 5 minutes.
4. Add the garlic, oregano, and fresh basil and cook for another 3 minutes.
5. Add the tomato paste and stir until incorporated, then add the wine, tomatoes with juice, and red pepper flakes.
6. Stir to combine, scraping any of the sausage bits off.
7. Add the reserved sausages and bring the sauce to a simmer for 20 minutes, uncovered.
8. While the sausage is cooking, bring a large pot of salted water to a boil and cook the rigatoni until just al dente.
9. Drain the pasta and add to the sauce after 20 minutes, adding a bit of pasta water to thin out if needed.
10. Serve and garnish with additional basil, if desired.