RIGATONI WITH SAUSAGE, PEPPERS AND ONIONS

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the sausages and brown on all sides, 7-10 minutes. Remove the sausages. Keeping the pan over medium heat, add the bell peppers, onions, salt and pepper, and cook until golden, about five minutes. Add the garlic, oregano and basil, and cook for another two minutes. Add the tomato paste and stir, then add the marsala wine, tomatoes with their juice, and red-pepper flakes. Stir to combine. Bring to a simmer, and cut the sausages into 4-6 pieces each. Return to pan. Simmer, uncovered, until the sauce becomes thick, about 20 minutes. Serve hot. While the sauce simmers, cook the rigatoni until slightly firm (al dente). Add to the sauce when done, toss to combine, and sprinkle with the fresh parmesan.