Rigatoni alla Campagnola with Ground Beef, Roasted Bell Peppers, and Fresh Parsley

Preheat your oven to 425°F (220°C). Wash 2 red bell peppers and 1 yellow bell pepper. Remove the stems and seeds, then slice them into 1-inch wide strips. Toss the strips with 1 tablespoon of olive oil on a baking sheet and roast for 20-25 minutes until the edges are charred and the peppers are tender.

While peppers roast, prepare the aromatics: peel and finely dice 1 large yellow onion; peel and mince 4 garlic cloves; wash and finely chop 1 bunch of fresh parsley.

In a large, wide skillet or sauté pan over medium-high heat, add 1 lb of raw ground beef. Spread it out and let it sear undisturbed for 3-4 minutes to develop a deep brown crust (fond). Break the meat into small chunks with a wooden spoon and continue cooking for another 5 minutes until fully browned. Use a slotted spoon to remove the beef from the pan, leaving the rendered fat behind.

Lower the heat to medium. Add the diced yellow onion to the beef fat in the skillet. Sauté for 6-8 minutes until the onion is translucent and beginning to caramelize. Stir in the 4 minced garlic cloves, 2 tablespoons of tomato paste, 0.5 teaspoon of red pepper flakes, and the leaves stripped from 2 sprigs of fresh thyme. Cook for 2-3 minutes, stirring constantly, until the tomato paste turns a deep brick red.

Pour in 0.5 cup of dry white wine to deglaze the pan. Use your wooden spoon to scrape up all the browned bits (the fond) from the bottom of the skillet. Let the wine simmer for 3 minutes until reduced by half.

Add the 14.5 oz of crushed tomatoes, the roasted bell peppers, and the browned beef back into the skillet. Reduce heat to low and simmer gently for 15 minutes to allow the flavors to meld.

Bring a large pot of water to a rolling boil and add 2 tablespoons of salt. Add 1 lb of dry rigatoni. Check the package instructions for 'al dente' time and set a timer to pull the pasta 2 minutes BEFORE that time.

Before draining the pasta, carefully scoop out and reserve 1 cup of the starchy pasta cooking water. Use a spider strainer or tongs to transfer the undercooked rigatoni directly from the water into the simmering sauce skillet.

Increase the skillet heat to medium. Add 0.5 cup of the reserved pasta water and 0.25 cup of heavy cream to the pan. Vigorously toss and stir the pasta for 2 minutes. The starch in the water and the mechanical action of tossing will emulsify the fats and liquids into a glossy sauce that clings to the rigatoni.

If the sauce appears too thick or 'tight,' add the remaining pasta water a splash at a time until the pasta is perfectly coated and the sauce is fluid but creamy.

Turn off the heat. Stir in 0.5 cup of freshly grated Pecorino Romano cheese and the chopped fresh parsley. Taste and adjust seasoning with salt and black pepper as needed. Serve immediately in warmed bowls.