Generously season a large pot of water and bring to a boil. Add the rigatoni and cook, stirring occasionally, until the pasta is 2-3 minutes under al dente (“al dente” cooking time is typically included in package directions). Drain the pasta – do not rinse! – and set aside. (Learn more ⇢ How to Cook Pasta Perfectly Every Single Time!)

Add the olive oil to a large skillet over medium-high heat. Once the oil is hot and shimmering, add the sausage, bell pepper, and onion, seasoning with 1 teaspoon kosher salt and ground black pepper as desired. Using a wooden spoon to break the sausage into fine, bite-sized crumbles as it renders, cook until the sausage is rendered and the veggies are fragrant, 5-7 minutes. The sausage should brown nicely and the veggies should soften – if anything starts to brown too quickly, reduce the heat to medium or medium-low. Add in the garlic and crushed red pepper flake, cooking until just fragrant, about 30 seconds to 1 minute longer.

Stir the tomato paste into the skillet, stirring to coat the sausage and veggies. Cook for 2-3 minutes, until deeply red. Deglaze the pan by slowly pouring in the white wine, using a wooden spoon to scrape up any browned bits that may have formed on the bottom of the pan. Once the wine is almost completely cooked off, stir in the crushed tomatoes and parmesan. Bring the mixture up to a simmer, then reduce heat to medium-low. Let the sauce simmer for 5 minutes, stirring occasionally, to thicken slightly and build flavor. Taste and adjust seasoning accordingly.

Once the sausage and peppers have simmered in the tomato sauce, add the pasta to the skillet and toss to coat. Adjust as needed so the sausage and peppers sauce evenly coats the pasta – if the mixture is too thick, toss in a little reserved pasta water; if the mixture is too loose, turn up the heat or toss in an extra handful of parmesan cheese, etc. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with and absorb some of the tomato sauce. Remove from the heat.

Immediately, topped with additional grated parmesan, chopped basil or parsley, and/or a sprinkling of crushed red pepper, as desired. Enjoy!