Mostaccioli with Sun-Dried Tomato Cream Sauce

Ingredients

• 1 cup chicken stock see 
• 3 cloves garlic chopped
• 0.5 pound ground beef 
• 0.3 cup heavy cream 
• 0.5 pound sausage italian
• 2 tablespoons olive oil 
• 3 tablespoons olive oil divided
• 1 small onion diced spanish
• 1 small onion spanish thinly sliced
• 1 small bell pepper red seeded thinly sliced
• 1 teaspoon pepper flakes red crushed
• 1 pound rigatoni pasta dried
• 2 cups sun-dried tomatoes diced
• 1  tomatoes roughly chopped
• 1 cup sacremento tomato juice 
• 1 small bell pepper yellow seeded thinly sliced

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• blender
• slotted spoon

Directions

1. Boil the pasta in salted water until al dente, about 6 to 8 minutes.
2. Drain and put into a large bowl.
3. Meanwhile, while the pasta is cooking, in a large saute pan over medium-high heat, heat 2 tablespoons olive oil and cook the ground beef and sausage until browned and cooked through.
4. Remove the mixture from the pan and add to the pasta bowl.
5. Add the remaining olive oil to the pan and saute the peppers and onion until golden brown and tender. Using a slotted spoon, transfer the peppers and onions to the pasta bowl.
6. Heat the sauce in a saucepan and then pour it over the pasta mixture and toss to coat.
7. Serve hot.
8. Heat the olive oil in a large saute pan over medium-high heat. Cook the sun-dried tomatoes and onion for 5 minutes.
9. Add the tomato, garlic, chicken stock, tomato juice, and crushed red pepper and simmer to reduce by 1/
10. Add the heavy cream and cook for 1 more minute, then carefully transfer to a food processor or blender. Puree the sauce until smooth.
11. Serve the sauce warm or store in the refrigerator until ready to use.