RACHAEL'S CHICKEN SAUSAGE, PEPPER, AND ONION PASTA FAKE-BAKE

Steps:

• Place a large 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 tablespoons 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 minute.
• Preheat the broiler.
• While pasta and sausage cook, heat a deep skillet over med. 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 the rigatoni and return it 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 a baking dish.
• Top with all of the pasta and then the remaining sausages and sauce.
• Cover the top of the dish with the grated Parmigiano and place under broiler 2 minute to brown cheese and set the pasta.