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Whether you choose Classic Red or Classic Spicy, this simple and hardy dish is perfect for a cold winter night. I like to roast my own peppers and use mezzi rigatoni, they really hold the sauce well.
In a large skillet heat 2 tablespoons olive oil over medium heat. Add garlic and thyme. Cook until fragrant, 30 seconds to a minute. Add Classic Red or Spicy simmering until all is incorporated. Add peppers, tomatoes and olives. Simmer for just a few minutes to allow all the flavors to come together.
Preheat oven to 350.
Meanwhile, put a large pot of water on to boil. Add a generous pinch of salt once it comes to a boil. Cook pasta until al dente, typically 1 minute less than manufacturer's directions. Drain pasta, reserve some liquid to use later. Add pasta to your skillet with sauce. Add cheeses and incorporate well. Add reserved pasta liquid if you feel the mixture is too dry. Make sure to stir again.
Bake 15-20 minutes, uncover and bake another 5 minutes until bubbly and beginning to brown.
Feel free to increase your vegetable quantities.
Who says a red sauce joint only opens for dinner? Our recipe takes a cue from traditional Shakshuka: eggs poached right in a skillet of Classic Red tomato sauce, topped with charred asparagus and fresh herbs. Grab a crusty loaf, pour the coffee, and make Sunday morning count.
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