| 1 box | BARILLA Mezzi Rigatoni |
| 2 | red peppers, seeded, cut into quarters (may substitute 2 cups jarred roasted red peppers) |
| 2 | yellow peppers, seeded, cut into quarters |
| 1 pound | Italian sausage, crumbled |
| 1/4 cup | extra virgin olive oil |
| 4 cloves | garlic, minced |
| 1 teaspoon | salt |
| 1/2 teaspoon | freshly ground black pepper |
| 1/2 cup | water |
| 1 cup | fresh basil leaves, torn |
| 1/2 cup | freshly grated Parmigiano cheese |
PREHEAT oven to 400°F.
PLACE peppers on lightly oiled 10x15-inch baking pan. Bake for 25 minutes, turning peppers half way through bake time. Place peppers in paper bag for 10 minutes. Remove skins and seeds; cut into thin strips and set aside.
COOK sausage in large skillet over medium heat 15 to 20 minutes, stirring occasionally. Remove sausage from skillet; set aside.
HEAT oil in skillet over medium-high heat. Add peppers and garlic; sauté 3 to 4 minutes or until tender. Stir in sausage, salt, pepper, and water.
COOK Mezzi Rigatoni according to package directions. Drain and return pasta to pot.
ADD sausage mixture to hot Mezzi Rigatoni; toss. Transfer to serving bowl; sprinkle with basil and cheese.