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1
Bring a large pot of salted water to the boil for the pasta.
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2
Lightly grease a 1 1/2 quart gratin baking dish with a bit of olive oil.
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3
Add the rigatoni (or substitute penne or ziti) to the boiling water and cook until al dente, tender but still firm to the tooth, about 12 minutes.
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4
Drain well and return to the cooking pot (off heat).
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5
While the pasta is cooking, heat 1 tablespoon of olive oil over medium to medium-high heat in a saucier pan or large skillet.
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6
Once hot add the sausage, allow to cook for a minute and then stir to break it up into pieces with a wooden spoon or nylon turner.
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7
Continue to cook until beginning to brown, about 3 minutes.
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8
Transfer to a plate with a slotted spoon and set aside.
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9
Add the garlic, season with salt and cook stirring until fragrant, about 30 seconds.
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10
Add the tomatoes with juices and cook at a rapid simmer, stirring regularly to break up the tomatoes, for about 5 minutes until the sauce begins to thicken slightly.
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11
Meanwhile, adjust oven rack to the middle upper position and pre-heat the broiler.
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12
Add the cooked sausage (with juices if any), the diced hot cherry peppers and 2 tablespoons of Parmesan cheese to the sauce.
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13
Stir and cook until the sausage is cooked through, about 3 to 5 minutes.
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14
Taste and adjust seasoning with salt and fresh ground black pepper.
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15
Add the pasta to the sauce, toss together and transfer to the prepared baking dish.
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16
Sprinkle with the mozzarella and remaining Parmesan cheese.
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17
Broil until the cheese melts and begins to brown in spots, about 2 minutes (watch it constantly).
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18
Serve immediately sprinkled with some reserved grated Parmesan cheese.
