Rigatoni with Sausage and Peppers

A seriously filling sausage and pasta dish that is a favourite in my house.

Cook Time 40

Total Time 40

Servings people

1 lb rigatoni or pasta shape of your choice, cooked according to package directions
4 tbsp olive oil 40 ml
1 medium onion chopped
4 cloves garlic finely chopped
1 1/2 lbs Italian sausage casing removed, crumbled, 450-675 g
1/4 cup dry white wine 60 ml
1/2 cup water 125 ml
1/2 tsp crushed fennel seeds 2 ml
1/2 tsp crushed red pepper flakes 2 ml, this is optional but I love it.
1 large red bell pepper cored, seeded, and cut into thin strips, capsicums
1 large yellow bell pepper cored, seeded, and cut into thin strips, capsicums
1/2 cup Parmesan grated
Salt

Heat half the oil in a skillet over moderate heat and saute the onion and garlic until tender but not browned, about 5 minutes.
Add the sausage meat and cook, stirring occasionally, until lightly browned, about 5 minutes.
Add the wine and cook 1 minute before adding the water, fennel seeds, red pepper flakes, salt, and pepper.
Cover and simmer for 10 minutes.
Meanwhile, heat the remaining oil in a separate skillet and saute the bell peppers until tender and lightly browned, about 15 minutes.
Add to the sausage mixture along with the cooked pasta and toss to combine.
Grate fresh Parmesan cheese to garnish