Baked Rigatoni with Fennel, Sausage and Peperonata

Preheat an oven to 425°F (220°C). Lightly oil a 9-by-13-inch (24-by-33-cm) baking dish.

Bring a pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 7 to 8 minutes, or according to the package instructions. Drain and place in a large bowl.

Remove and discard the stalks and core from the fennel bulb and dice the bulb. In a fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the fennel and cook, stirring, until tender, 4 to 5 minutes. Add to the bowl with the pasta.

Add the remaining 1 Tbs. olive oil to the pan along with the bell peppers and a pinch each of salt and pepper. Cook, stirring occasionally, until the bell peppers are tender with a bit of a bite, 3 to 4 minutes. Add the sugar and vinegar and cook until the vinegar has reduced to a syrup, 1 to 2 minutes. Add the tomato sauce and cream and cook, stirring, until lightly thickened, 4 to 5 minutes. Transfer to the bowl with the pasta, add the fontina and stir well.

Transfer the pasta mixture to the prepared dish and top with the Parmigiano-Reggiano. Bake until the top is golden brown and the sauce is bubbling around the sides, 10 to 15 minutes. Serve directly from the dish. Serves 6.

Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).