A very tasty dish! Ready in about 20 minutes!
The original calls for rigatoni pasta, but I didn't have any. I used fettucini instead.
- 1/2 red bell pepper
- olive oil
- 3/4 lb bulk hot or mild Italian sausage
- 1/2 lb ground beef
- 1/2 small onion, chopped
- 3 cloves garlic, minced
- pinch hot pepper flakes, optional
- salt and pepper to taste
- 2 T tomato paste
- 1/2 cup dry red wine
- 1 28 oz can or 2 15 oz cans diced fire-roasted tomatoes
- 1/2 cup beef broth or stock
- 1 lb rigatoni pasta (or your favorite)
- grated Parmesan blend cheese, for serving
- generous handful flat-leaf parsley, chopped
Char the bell pepper under a broiler or directly over a high stove top flame to blacken all over, turning occasionally. Place the charred peppers in a bowl, cover with plastic wrap and let cool or place in a paper bag and steam for several minutes. Peel and discard skins and seeds. Quarter the peppers lengthwise, then slice crosswise into strips.
In a Dutch oven, heat a little oil over medium-high heat. Add the sausage and beef, and brown, crumbling the meat as it cooks, 7-8 minutes. Stir in the onion, garlic and hot pepper flakes, if using, til softened; season with salt and pepper. Stir in the tomato paste for 1 minute, then add the wine and reduce for 1 minute. Add the tomatoes, stock and bell pepper; simmer to thicken.
Cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Add pasta and reserved cooking water to the sauce, and toss for 1-2 minutes.
Serve with cheese and parsley.
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