Sausage Pasta
A hearty pasta dish featuring savory Italian sausage, sweet bell peppers, and onions in a rich tomato sauce. This comforting meal comes together quickly and delivers bold Italian flavors in every bite.
Ingredients
- 1 lb Italian sausage links, casings removed
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 bell peppers, sliced (red, yellow, or mixed)
- 3 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp tomato paste
- 1 lg can crushed tomatoes (14/28 oz cans)
- 1 cup chicken broth
- 1 lb pasta, penne, rigatoni, or similar
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil leaves, torn or chopped
Instructions
-
1
Bring a large pot of salted water to a boil for the pasta.
-
2
In a large skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat.
-
3
Add the 1 lb casings removed Italian sausage links, breaking it up with a wooden spoon as it cooks. Cook until browned and no longer pink, about 5-7 minutes. The internal temperature should reach 160°F (71°C).
-
4
Add 1 diced yellow onion and 2 sliced (red, yellow, or mixed) bell peppers to the skillet. Cook until vegetables begin to soften, about 4-5 minutes.
-
5
Add 3 minced garlic cloves, 1/2 tsp red pepper flakes, 1 tsp dried oregano, and 1 tsp dried basil. Cook for 1 minute until fragrant.
-
6
Stir in 2 tbsp tomato paste and cook for 1-2 minutes to caramelize slightly.
-
7
Pour in 1 lg can crushed tomatoes (14/28 oz cans) and 1 cup chicken broth. Bring to a simmer and reduce heat to medium-low. Season with 1 tsp salt and 1/2 tsp black pepper to taste.
-
8
Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
-
9
Meanwhile, cook the 1 lb penne, rigatoni, or similar pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
-
10
Add the cooked pasta to the sauce. If the sauce is too thick, add some of the reserved pasta water to reach desired consistency.
-
11
Stir in half of the 1/2 cup grated Parmesan cheese until melted.
-
12
Serve hot, garnished with remaining Parmesan cheese and 1/4 cup torn or chopped fresh basil leaves.