Fake Bakes=My New Best Friend

Sometimes you forget a recipe--and then you remember it--and then you remember that you liked it and so did your husband and that it provided ample leftovers. This is that recipe. We made it this past week and it was sooo good. Its from a Rachael Ray show I saw eons ago (don't be a hater until you've tried it!). I think the first time I made it tried so hard to follow all the directions it took a lot longer than expected (as with most of her recipes). Once I got the hang of it, though, I feel like could make this as a very quick week-night dinner with leftovers for probably 2-3 more days (depending on how hungry Lars is)....

Chicken, Sausage, Pepper & Onion Pasta Fake Bake

Ingredients

• 1 pound rigatoni
• Salt
• 1 pound cooked chicken sausages (we use jalapeno-flavored from Trader Joe's)
  
• 3 tablespoons extra-virgin olive oil divided
• 1 green or red bell pepper, seeded and sliced
• 1 cubanelle pepper, seeded and sliced (if I can't find this, I just use another bell pepper)
  
• 1 large onion, thinly sliced
• 3 to 4 cloves garlic, chopped
• Ground black pepper
• 1/2 cup dry white wine or chicken stock, a couple of glugs
• 1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)
• Handful chopped flat-leaf parsley
• 1/2 cup fresh basil, 10 leaves, torn or shredded (I also just shake in a couple dried herbs if I don't want to go out and get fresh basil)
  
• 1 cup ricotta cheese
• 1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table

Directions

Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it.

Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes.

Preheat broiler.

While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low.

Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine.

To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.