Beer Bread and Chicken Sausage, Pepper and Onion Pasta Fake-Bake

This weekend I made two loaves of gluten free beer bread. I made my first loaf last weekend and it took me like three hours. But this time it was much easier. If anyone else lives the gluten free lifestyle this is a wonderful alternative to eating the store bought stuff that feels like cardboard. It is actually soft. I got the recipe from www.glutenfreemommmy.com
I also made Rachel Rays Chicken Sausage, Pepper and Onion Pasta Fake-Bake. Neither my husband or myself love cooked peppers so I just left those out and of course I used GF brown rice pasta for my portion of the meal. We both liked this dish so much that we had seconds and we ate it on Sunday for lunch. Yes, if you cannot see the trend here I am cooking a ton right now and have kind of become obsessed with the Food Network. But that's what you have to do when you can't eat out. My husband says he has never seen a sink fill up with dishes so quickly.

Chicken Sausage, Pepper and Onion Pasta Fake-Bake
1 pound rigatoni
Salt
1 pound cooked chicken sausages
3 tablespoons extra-virgin olive oil, divided
1 green or red bell pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced
1 large onion, thinly sliced
3 to 4 cloves garlic, chopped
Ground black pepper
1/2 cup dry white wine or chicken stock, a couple of glugs
1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)
Handful chopped flat-leaf parsley
1/2 cup fresh basil, 10 leaves, torn or shredded
1 cup ricotta cheese
1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table

Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it.

Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes.

Preheat broiler.

While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low.

Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine.

To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.

This is a very detailed recipe but it only takes 30 minutes and the flavor is to die for - well if you like Italian food and Ricotta cheese.