Roasted Red Pepper Rigatoni Arrabbiata With Sopressata Sticks

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
619
FAT
58%
CHOL
68%
SOD
24%

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Ingredients for 4 servings

Salt

1 pound rigatoni pasta

2 large red bell peppers

2 tablespoons extra virgin olive oil (EVOO)

4 slices 1/8-inch-thick deli-sliced hot sopressata, cut into matchsticks

4 cloves garlic, grated or finely chopped

1 teaspoon crushed red pepper

One can crushed, diced or whole fire-roasted tomatoes ( 28 ounces)

2 sprigs fresh oregano, finely chopped

1/3 cup finely chopped flat leaf parsley (a generous handful)

2/3 cup grated Pecorino Romano cheese (a couple of generous handfuls)

2 cups arugula, coarsely chopped or torn

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