Baked Rigatoni With Fennel, Sausage and Peperonata Recipe
One dish is all you need to make this crowd-pleasing baked rigatoni.
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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
- freshly ground black pepper
- 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
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