Baked Rigatoni With Fennel, Sausage and Peperonata Recipe - Grit

Ingredients

• 2 tablespoons extra virgin olive oil, divided, plus more for greasing
• 1 pound rigatoni
• 1 fennel bulb
• 3⁄4 pound sweet Italian sausage, casings removed, crumbled
• 1 each red, yellow, and orange bell pepper, seeded and cut into matchsticks
• Salt and freshly ground black pepper to taste
• 1 teaspoon sugar
• 1 tablespoon red wine vinegar
• 1 cup tomato sauce
• 1 1⁄2 cups heavy cream
• 2 cups shredded fontina cheese
• 1⁄4 cup grated Parmesan