Rigatoni with Italian Sausage | Blue Jean Chef - Meredith Laurence

Ingredients

• 4 links hot Italian sausage (casings removed and crumbled (about 2 pounds))
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 2 cloves garlic (minced)
• pinch crushed red pepper flakes
• ½ cup red wine
• 28 ounce canned crushed tomatoes
• 8.5 ounce jar sun-dried tomatoes (drained)
• 14 ounce jarred artichokes ( (water packed), drained)
• 2 fresh tomatoes (chopped)
• salt and freshly ground black pepper
• 1 pound dried rigatoni pasta
• Parmesan cheese (grated (optional))