Instructions

1. Bring a large pot of salted water to a boil and cook rigatoni until al dente.  Drain; set aside. 
2. Heat a few T olive oil in a large skillet over medium high heat.  Add sausage and cook, breaking up with the back of your spoon until fully cooked and no longer pink. 
3. Add peppers, garlic, red pepper flakes, and italian seasoning, and cook another 4-6 minutes, until peppers are sightly tender and garlic fragrant.  
4. Reduce heat to medium low, add marinara and give it a stir.  Adjust salt and pepper at this time.  
5. Add rigatoni to the skillet along with parmesan and toss to combine.  
6. Serve warm in bowls with a drizzle of olive oil and grated parmesan.