Rigatoni with bear sausage and sweet peppers

Nothing beats hearty, savoury pasta to warm you up on those chilly early spring nights. Feel free to add your favourite veggies to this dish to give it your own twist. Ingredients Serves 2 4 cups water 3 tbsp kosher salt 2 cups rigatoni pasta 3 tbsp olive oil ½ white onion, sliced 4 cloves garlic, minced 2 bear sausages, sliced into rounds, still in casing ½ green and ½ red pepper, cored, cut into strips ½ small can crushed tomatoes, about 400 ml ½ tbsp Italian spice mix Salt and pepper ½ cup grated Parmesan cheese Directions Bring water and kosher salt to a boil. Add pasta and cook until al dente, approximately 12-14 minutes. Strain and set aside. Heat olive oil in a large saucepan. Sauté white onion, garlic, and bear sausage for 5 minutes on medium-high heat. Add peppers and sauté for another 3 minutes. Add crushed tomatoes, lower heat, and simmer for 15 minutes on low. Season with Italian spice, salt and pepper. Add cooked rigatoni noodles and toss. Top with grated Parmesan cheese and fresh basil (optional) and serve. Originally published in the April 2018 issue of Ontario Out Of Doors For more cooking, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream