Step 1

Bring a large pot of water to a boil. Add a generous pinch of salt and the rigatoni. Cook until al dente. Reserve 1/4 cup pasta water and then drain the pasta.

Step 2

Heat 1 teaspoon of neutral oil in a large, wide skillet over medium heat. Add the sausage links and cook, turning regularly, for 3–5 minutes per side until golden brown all over. They need not be cooked through! Transfer to a cutting board. Once cool enough to handle, slice the sausage links into rounds and set aside.

Step 3

Heat the remaining 1 tablespoon of neutral oil in the skillet over medium-high heat. Once hot, add the diced onion and cook for 5 minutes until just softened. Add the diced roasted bell peppers and minced garlic. Cook for 1 minute. Season with salt, pepper, and crushed red pepper to taste.

Step 4

Add the tomato paste to the skillet. Cook, mashing it into the vegetables, for 5 minutes until it sizzles, deepens in color, and sticks to the bottom of the skillet.

Step 5

Pour in the water or chicken stock and the diced tomatoes. Bring to a boil. Reduce heat. Add the sliced sausage to the pot and a pinch of sugar if you like. Simmer for 20–30 minutes until thickened. Taste and season with salt and pepper.

Step 6

Stir the fresh parsley into the sauce and add the cooked pasta. If needed, loosen the sauce with the pasta cooking water. Toss to coat the pasta with sauce and then season to taste once more.

Step 7

Scatter fresh basil leaves on top of the pasta and serve immediately. Enjoy!