William Sonoma's Baked Rigatoni

Baked Rigatoni with Fennel, Sausage, & Peperonata
from WIlliam Sonoma's One Pot of the Day (2012)


INGREDIENTS:

• 2 tbsp EVOO, plus more for greasing
• 1 lb. rigatoni
• 1 fennel bulb
• 3/4 lb sweet Italian sausage, casings removed, crumbled
• 1 each red, yellow, and orange bell pepper, seeded and cut into matchsticks
• salt and freshly ground black pepper
• 1 tsp sugar
• 1 tbsp red wine vinegar
• 1 cup (8 oz) prepared tomato sauce
• 1 1/2 cups (12 oz) heavy cream
• 2 cups (8 oz) shredded fontina cheese
• 1/4 cup grated Parmesan

DIRECTIONS:

1. Preheat the oven to 425 degrees F.  Lightly oil a 9x13 inch baking dish.
2. Bring a pot of salted water to a boil.  Add the pasta and cook until al dente, 7-8 minutes, or according to package directions.  Drain and place in a large bowl.
3. Remove and discard the stalks and core from the fennel bulb and dice the bulb.  in a frying pan, heat 1 Tbsp of oil over medium heat.  Add the crumbled sausage and cook, stirring occasionally, until lightly browned, 3-4 minutes.  Add the fennel and cook, stirring, until tender, 4-5 minutes.  Add to the bowl with the pasta.
4. Add the remaining 1 Tbsp oil to the pan, along with the bell peppers and a pinch each of salt and black pepper.  Cook, stirring occasionally, until the bell peppers are tender with a bit of a bite, 3-4 minutes.  Add the sugar and vinegar and continue cooking until the vinegar has reduced to a syrup, 1-2 minutes. Add the tomato sauce and cream and cook, stirring, until lightly thickened, 4-5 minutes.  Transfer to the bowl with pasta, add the fontina, and stir well.
5. Pour the pasta mixture into the prepared dish and top with the Parm.  Bake until the top is golden brown and the sauce is bubbling around the sides, 10-15 minutes.  Serve directly from dish.  

-Derek