Rigatoni with Sausage, Roasted Peppers & Garlic Oil

By Joelene

Ingredients

• 1 pound(s) rigatoni
• 1/4 cup(s) olive oil
• 6 clove(s) garlic, thinly sliced
• 1 red chili, thinly sliced, or 1/4 to 1/2 tsp crushed red pepper flakes
• 1 pound(s) Italian sausage links
• 2 bell peppers, cut into 1-in. pieces
• 1 red onion, cut into thin wedges

Preparation

Step 1

Heat oven to 425°F. Cook the pasta according to package directions. Drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-low heat. Add the garlic and cook, stirring occasionally, until beginning to turn golden brown, 3 to 4 minutes. Add the chili and cook, stirring, until the garlic is golden brown and the chili is just tender, 1 minute more.
Using a slotted spoon, transfer the toasted garlic and chili to a bowl, leaving the oil in the skillet.
On a rimmed baking sheet, toss the sausages, bell peppers and onion with the oil and roast until the sausages are cooked through and the vegetables are tender, 15 to 16 minutes. Slice the sausages. Toss the pasta with the sausage, vegetables, garlic and chili.