This dish is an amalgamation of multiple sources, and though it requires many steps, it’s definitely worth the effort. You can make your picante well in advance and can fry the sausages and veggies ahead of time as well. P.S. You’re gonna get so fat.
Into a bowl, place:
Mix with a fork and let sit—this is your picante.
Lightly wet a large non-stck frying pan and, on low heat, fry:
When the sausages are moderately seared, add:
Cover and let the sausages get drunk for 10-15 minutes. When they're absolutely annihilated, remove with a slotted spoon. Quickly wipe the pan and fry sausages again in 1-2 tbsp. of picante until they’re nicely browned. Then remove to a bowl.
Using the same pan and another 1-2 tbsp. picante, fry:
When done, remove mushrooms to the sausage bowl, and using another 1-2 tbsp. picante, fry:
Again, remove to sausage bowl using slotted spoon when done.
Boil 2 lb. rigatoni pasta in salted water until slightly undercooked. Drain well and mix in sausage and vegetables along with the remaining picante (add more oil if need be). Then pour everything into a roasting pan and bake at 400°F for 5 minutes, mix, and bake another 5 minutes (until partly dry).