1 Tbsp olive oil
1 C yellow onion, chopped
1 1/2 tsp garlic, minced
1/2 C red wine (or sub chicken or vegetable stock)
28 oz. can crushed tomatoes
1 tsp dried parsley
1 1/2 tsp salt
1/2 tsp pepper
12 oz. rigatoni, penne, or ziti pasta
3 Tbsp extra virgin olive oil
3 spicy Italian sausages, casings removed
1/2 yellow onion, diced
1 green bell pepper, seeded and diced
2 garlic cloves, minced
2 1/2 C homemade marinara (recipe below) or store-bought
1 C part-skim mozzarella cheese
1/2 C Parmesan cheese, grated, divided
Salt and pepper, to taste
Heat olive oil in a large skillet, over medium heat. Add chopped onion and sauté until translucent, 5-10 minutes. Add garlic and cook for another minute.
Add wine (or stock). Turn heat to high, making sure to scrape browned pieces from bottom of pan. Cook until nearly all liquid evaporates.
Reduce heat to low. Add tomatoes, parsley, salt, and pepper. Stir well. Cover and simmer, for 15 minutes. Set aside.
Preheat oven to 350 F degrees. Fill a large pot with water and bring to a boil. Add a hefty pinch of salt water. Boil pasta until al dente. Drain and combine with 1 tsp oil, before pouring into a large mixing bowl.
Add 1 Tbsp of olive oil to a large pan, over medium-high heat. Cook sausage. Break apart with a spatula or spoon while cooking until evenly browned. Drain and add to pasta mixture.
Add remaining oil and saute onion, bell peppers, garlic, salt, and pepper, for three to four minutes. Add to sausage and pasta mixture. Stir to combine.
Add marinara sauce, 1/2 C mozzarella, and 1/4 C Parmesan cheese. Fold together.
Season to taste. Pour mixture into a lightly greased 8x8 baking dish.
Top with remaining cheese and bake for 20 to 25 minutes, or until cheese is brown and bubbly.