INGREDIENTS
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2 large red bell peppers
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2 tablespoons EVOO, plus more for drizzling
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3/4 pound bulk hot italian sausage
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1/2 pound ground beef sirloin
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1 small red onion, chopped
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3 - 4 cloves garlic, thinly sliced
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1 hot cherry pepper, seeded and chopped, or fresno chile pepper, thinly sliced
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Salt and black pepper
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2 tablespoons tomato paste
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1/2 cup spicy red wine
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1 can (28 oz.) or 2 cans (15 oz. each) diced fire-roasted tomatoes
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1/2 cup beef stock
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1 pound rigatoni pasta
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Pecorino-romano cheese, for serving
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A generous handful flat-leaf parsley, chopped
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