Chop the bell peppers into 1cm thick strips, removing the seeds.

Place the chopped bell peppers into a skillet.

Add enough olive oil to cover the bottom of the skillet.

Saute the peppers in oil over medium heat for 15 minutes, or until they are cooked but still firm.

Add the chili flakes, salt, and pepper to the skillet.

Mix the ingredients well.

Cover the skillet and cook over very low heat for 15-20 minutes, stirring occasionally.

While the peppers are cooking, bring a large pot of water to a boil.

Add the rigatoni pasta to the boiling water and cook until al dente.

Drain the pasta.

Add the cooked peppers to the drained pasta.

Mix the pasta and peppers thoroughly.

Serve immediately and enjoy.