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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



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