Recipe: Baked Rigatoni with Fennel, Sausage & Peppers
Baked Rigatoni with Fennel, Sausage & Peppers Serves 6 2 tbsp extra virgin olive oil, plus more for greasing 1 lb (500 g) rigatoni 1 fennel bulb ¾ lb (350 g) sweet Italian sausage, casings removed, crumbled 1 each red, yellow, and orange bell pepper, seeded and sliced Salt & pepper 1 tsp sugar 1 tbsp red wine vinegar 1 cup prepared tomato sauce