Rach on the Radio - A Fire Roasted Tomato Rigatoni

Fire Roasted Tomato and Hot Sausage 'n' Beef Rigatoni

• 2 large red bell peppers
• 2 tablespoons EVOO – Extra Virgin Olive Oil, plus more for drizzling
• 3/4 pound bulk hot Italian sausage
• 1/2 pound ground beef sirloin
• 1 small red onion, chopped
• 3 to 4 cloves garlic, thinly sliced
• 1 hot cherry pepper, seeded and chopped or 1 Fresno chili pepper, thinly sliced
• Salt and black pepper
• 2 tablespoons tomato paste
• 1/2 cup spicy red wine
• 1 28-ounce can or 2 15-ounce cans diced fire-roasted tomatoes
• 1/2 cup beef stock
• 1 pound rigatoni pasta
• Pecorino-Romano cheese, for serving
• A generous handful flat-leaf parsley, chopped