Hot Sausage Ragu with Rigatoni and Provolone Besciamella

Do you want to taste a little bit of heaven? Then try this! Holy Rigatoni! This is on the top of my list of the best pasta I have ever eaten. I changed up the original recipe to my likings and it IS a masterpiece! 

The first time I made this I squeezed it into a 9x13 baking dish and couldn't have added another drop into that pan if I tried! I recommend either a larger baking dish or using a 9x13 AND 8x8.

Extra Virgin Olive Oil
1/3 lb Pancetta, finely diced
1 lb Hot Italian Ground Sausage
1 lb Rigatoni pasta
4 cloves garlic, minced
salt & pepper
3 Cubanelle Peppers, halved,seeded, thinly sliced
2 Onions, quartered lengthwise, thinly sliced
1/4 cup Tomato Paste
1/4 cup Tomato Sauce
1 cup Red Wine
2 cups Chicken Stock
28oz can Italian diced Tomatoes (it has herbs for seasoning)
Basil
For Besciamella:
4 Tablespoons Butter
3 Tablespoons Flour
3 cups Whole Milk
Salt & Pepper
Nutmeg
1 1/2 - 2 cups Provolone Cheese, grated (I buy sandwich slices and dice)


Heat Extra Virgin Olive Oil in large pot. Add Pancetta and brown (it will look like bacon). Place on a plate lined with a paper towel to drain, set aside.
In same pot (clean any left behind bits), add more olive oil and Italian Sausage. Break up and Brown. Add garlic, salt and pepper. Once browned, add to plate of Pancetta and set aside.
In same pot (clean any left behind bits), heat olive oil over medium heat. Add Peppers & Onion. Salt and Pepper to season. Cook 10 minutes, stirring frequently until tender. Stir in Tomato Paste. Cook 1 minute, then add Red Wine. Cook 1 minute (to burn off alcohol) then add Chicken Stock and stir well. Add can of Tomatoes
WHILE SAUCE IS THICKENING: boil pasta and make besiamella: In sauce pot over medium heat melt Butter. Whisk in flour, cook 1-2 minutes then add Milk and cook until it is thick enough to cover the back of a spoon. Stir it frequently so it does not burn on the bottom of the pot. Season with salt,pepper and nutmeg.
Preheat Broiler.
Drain pasta and stir into ragu sauce. Place in 2 casserole dishes. (this is too much for one 13x9 dish)
Remove besciamella from heat and stir in Provolone to melt. Pour over casseroles in an even/thin layer.
Place under broiler for a few minutes to brown.