Method

1
Char the red and green bell peppers over an open flame or under the broiler, turning, until blackened all over.
Uses: red bell pepper, green bell pepper
2
Transfer the peppers to a bowl, cover, and let steam; then peel, seed, and slice into 1/2-inch strips. ⏱ 10m
3
Blanch, peel, and dice the fresh tomatoes; set aside.
Uses: medium fresh tomatoes
4
Crush the canned San Marzano tomatoes by hand into rough chunks, reserving their liquid.
Uses: whole San Marzano tomatoes
5
Remove the sausage from its casings and tear into walnut-sized chunks; dice the onion into 1/4-inch pieces.
Uses: spicy Italian sausage, large onion
6
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
Uses: olive oil
7
Brown the sausage in two batches until deeply caramelized on at least two sides, then transfer to a plate. ⏱ 9m
Uses: spicy Italian sausage

Note: work in batches — a crowded pot steams instead of browning
8
In a separate dry skillet over high heat, cook the mushrooms until they release their moisture and it evaporates. ⏱ 5m
Uses: white mushrooms
9
Add 1 tbsp oil to the mushrooms and cook until deeply browned; season with salt and set aside. ⏱ 4m
10
Reduce the Dutch oven to medium heat. Add the diced onion with 1/2 tsp salt and cook until softened and translucent. ⏱ 6m
Uses: large onion
11
Add the garlic and anchovies; stir until fragrant and the anchovies dissolve. ⏱ 1m
Uses: garlic, anchovy fillets
12
Push the vegetables aside and add the tomato paste to the centre of the pot; cook, stirring, until it darkens to brick red. ⏱ 3m
Uses: tomato paste

Note: cooking the paste removes its raw edge and builds sweetness
13
Stir in the XO sauce and red pepper flakes; cook 1 minute more. ⏱ 1m
Uses: XO sauce, red pepper flakes
14
Pour in the white wine, scraping up the browned bits, and simmer until reduced by half. ⏱ 3m
Uses: dry white wine
15
Add the crushed tomatoes with their juice, the chicken stock, oregano, and basil; return the sausage and its juices to the pot.
Uses: whole San Marzano tomatoes, chicken stock, dried oregano, dried basil, spicy Italian sausage
16
Bring to a gentle simmer, then reduce the heat to low and simmer partially covered, stirring every 15 minutes. ⏱ 45m
17
Stir in the charred peppers and cooked mushrooms; continue simmering. ⏱ 15m
Uses: red bell pepper, green bell pepper, white mushrooms
18
Add the diced fresh tomatoes in the last 10 minutes of the simmer. ⏱ 10m
Uses: medium fresh tomatoes

Note: adding them late keeps their brightness
19
Meanwhile, cook the rigatoni in heavily salted water to 2 minutes short of al dente; reserve 2 cups pasta water, then drain. ⏱ 9m
Uses: rigatoni
20
Add the drained pasta to the sauce with 1/2 cup pasta water and toss over medium heat, adding more water as needed, until creamy. ⏱ 2m
21
Off the heat, add the butter and toss until melted.
Uses: unsalted butter
22
Divide among bowls and top with grated Parmesan and a drizzle of olive oil.
Uses: Parmesan cheese, freshly grated, Extra virgin olive oil, for drizzling