A real crowd pleaser: a rich, meaty tomato sauce with a building warmth that lingers on the tongue. Radiatore clings to the meat crumbles, and the tomato/onion/red pepper confit slides into the spaces between. The recipe as shown is made fairly slowly, the flavors developed through long caramelization. The quality of the sausage is paramount -- the recipe works best with a spicy sausage you'd happily broil up and eat with a fork, no sauce required.

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