Thoroughly mix sausage ingredients, cover and place in refrigerator for 30 minutes. Cook rigatoni according to package directions until al dente; drain. Meanwhile, place sausage mixture into a deep skillet and brown over medium high heat, 4-6 minutes. Add the bell peppers, garlic, wine and Guinness and simmer until reduced by half, 4-5 minutes. Next, stir in the cream and simmer for to 2-3 minutes. Stir in the drained rigatoni, tomatoes, scallions and crushed red pepper and toss to coat.