It's a pantry-forward, modern take on the classic casserole.
Casserole and Assembly½ cup coarsely chopped roasted red peppers from a jar12 oz. rigatoni, mezzi rigatoni, ditali, or other short or medium-length straight tube pasta1 tsp. kosher salt, divided1 can crushed tomatoes or whole peeled tomatoes with their juices, crushedAioli
Heat 3 Tbsp. olive oil in a 10” ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes . Using a slotted spoon, transfer to a large bowl. Reserve pan.
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