A fake pasta casserole with chicken sausages

Ingredients:

• 450 g rigatoni pasta
• 450 g of prepared chicken sausages
• 3 tablespoons olive oil, divided
• 1 green or red bell pepper, seeded and chopped
• 1 Cubanelle pepper, seeded and chopped
• 1 large onion, thinly sliced
• 3-4 cloves garlic, chopped
• 0.5 cups dry white wine or chicken broth
• 1 can (800 g) of canned pureed tomatoes
• A handful of chopped parsley
• 0.5 cup fresh basil, 10 leaves, torn or chopped
• 1 cup ricotta
• 1 cup freshly grated Parmesan, plus extra for serving

Preparation:

1. Place a pot of pasta water on the stove. When the water boils, add salt and cook the pasta until al dente.
2. Prick the chicken sausages with a fork. Place them in a large skillet and add 1 inch of water. Add 1 tablespoon of olive oil. Bring the water to a boil, then reduce the heat slightly. Wait until all the liquid has evaporated, and then fry the sausages until the casings are crispy, 5-6 minutes.
3. Preheat the oven to broil. While the pasta and sausage are cooking, heat a deep frying pan with 2 tablespoons of olive oil over medium heat. Add the bell pepper, onion, and garlic, season with salt and pepper. When the sausages are cooked through, slice them diagonally and add them to the peppers and onions.
4. Cook together until the peppers and onions are soft and the sliced ​​sausages are crispy around the edges. Then deglaze the pan with white wine or chicken broth. Stir in the pureed tomatoes and bring to a simmer. Reduce the heat to low.
5. Drain the pasta and return it to the warm pan. Add the ricotta, salt and pepper, parsley, basil, and a couple of handfuls of grated Parmesan cheese. Stir to combine.
6. To assemble the casserole, place half the sausage, peppers, onions, and sauce in the bottom of an ovenproof baking dish. Top with the remaining pasta, then the remaining sausage and sauce. Sprinkle with grated Parmesan cheese and bake under the broiler for 2 minutes, until the cheese is golden brown and the pasta is set.