Rigatoni with Italian Sausage and Colourful Peppers

lb (1 kg) hot or mild Italian sausage, cut into 1-inch (2.5-cm) pieces

1/4 cup (50 mL) olive oil

4 garlic cloves, finely minced

1 tsp (5 mL) chilli flakes (or more to taste)

2 medium red bell peppers, cored, seeded, and cut into 1/2-inch (1-cm) strips

2 medium yellow bell peppers, cored, seeded, and cut into 1/2-inch (1-cm) strips

1 lb (500 g) dry rigatoni pasta

2 tbsp (25 mL) butter

1 cup (250 mL) freshly grated Parmesan cheese

1/4 cup (50 mL) each finely chopped fresh parsley and fresh basil

Freshly ground black pepper, to taste

Fill a large skillet with 1 inch (2.5 cm) of water. Bring to a boil and cook sausage pieces for 10 to 12 minutes. Drain water and brown sausage in the same skillet (about 5 to 7 minutes). Remove sausage from the pan and keep warm.

In the same skillet, heat olive oil over medium heat. Add peppers and cook until skins brown, but the peppers do not go limp. Add garlic and chilli flakes and cook 1 to 2 minutes more. Add reserved sausage to pepper mixture and cook an additional 5 minutes.

In a separate pot, cook rigatoni in salted boiling water until al dente. Drain and place in a large serving dish. Add butter and stir to coat.

Add sausage/pepper mixture to rigatoni and stir well. Garnish with Parmesan cheese, parsley, basil and freshly ground black pepper.

Serves 8.