1 tablespoon olive oil
1 pound Hot Italian sausage casings removed
1 small onion chopped
2 bell peppers (orange or yellow) chopped
6-8 garlic cloves minced
1/4 teaspoon red chili pepper flakes. OPTIONAL for spicy
1 1/2 cups canned crushed tomatoes in puree no salt/seasonings added
1 14.5 oz. can fire roasted diced tomatoes, undrained
1 tablespoon tomato paste
1/2 teaspoon sugar to taste
2 tsp EACH chicken bouillon, dried basil
1 tsp EACH dried oregano,dried parsley
1/2 tsp EACH dried thyme,salt, pepper
3/4 cup heavy cream
2 cups chopped spinach
Cook rigatoni according to package directions in salted water. Drain and set aside. Meanwhile, heat oil in a large pan over medium high heat. Once hot, add sausage and onions and cook while breaking up sausage. Once the sausage is almost cooked through, add bell peppers, garlic and optional red pepper flakes and cook for an additional 2 minutes. Discard excess grease (if there is any). Stir in crushed tomatoes, diced tomatoes, tomato paste and all seasonings. Gently simmer for 8 minutes, stirring occasionally. Stir in heavy cream and warm through. Stir in spinach and allow to wilt, about 1-2 minutes. Stir in pasta until well coated. Taste and season with additional salt, pepper and/or red pepper flakes to taste. Garnish with freshly grated Parmesan Cheese and parsley if desired.