Italian sausage, peppers, and rigatoni in tomato sauce. Sausage fat flavors the entire dish.
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The workhorse for one-pot cooking. Browns proteins beautifully, holds heat for slow simmers, oven-safe to 260 °C.
Won't scratch enamel coatings. Solid wood handles transfer less heat than metal — won't burn your hand on long cooks.
Pre-shredded cheese has anti-clumping coating that makes sauces grainy. Fresh-grated parmesan integrates into pasta sauces silkily.
Brown sausage, breaking into chunks, until cooked through and no longer pink.
Add onion, peppers, garlic. Cook 3 min.
Add pasta, tomatoes, broth, seasoning. Stir. Boil.
Simmer, cover, 14-16 min, stir every 4 min.
Season. Serve with parmesan.
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