Spicy, Saucy Rigatoni Bake

Preheat oven to 400ºC (200ºC)

In Dutch oven or large heavy skillet, heat oil over medium-high heat; cook onions, stirring occasionally, for 5 minutes.

Add red pepper, garlic and fennel seeds; reduce heat to medium and cook for 10 minutes or until onions are very soft and golden.

Transfer to bowl.

Cut sausage into 1-inch (2.5 cm) chunks; add to pan and brown well on all sides, about 8 minutes Drain off fat.

Stir in pasta sauce and vinegar.

Return vegetable mixture to pan; reduce heat to medium-low and simmer for 15 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm.

Drain, reserving 1 cup (250 mL) of the cooking water.

Return pasta to pot; add sauce and reserved cooking water.

Combine mozzarella and Parmesan cheese; set 1 cup (250 mL) aside.

Stir remaining cheese into pasta mixture.

Pour into 13 x 9-inch (3 L) glass baking dish, pressing pasta to submerge.

Sprinkle with reserved cheese and parsley.

Bake, covered, in oven for 30 to 45 minutes; uncover and continue for another 15 minutes or until golden.

(Make ahead: Let cool in refrigerator; cover and refrigerate for up to 1 day. Or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours.)