Ingredients
Scale
- 12 ounces penne or rigatoni pasta
- 1 pound spicy Italian sausage, casing removed
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (14-ounce) can crushed tomatoes
- 1/2 cup tomato paste
- 1/2 cup chicken broth or vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- Fresh basil leaves, for garnish
Substitution tips: If you want to keep it vegetarian, swap the sausage for sautéed mushrooms or plant-based sausage. For a gluten-free option, use your favorite gluten-free pasta. The broth can be replaced with water plus a pinch of bouillon if you’re short on broth.
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon. Cook for about 6-8 minutes until browned and cooked through. Remove the sausage from the pan and set aside.
- In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the sliced bell peppers and cook for 5-6 minutes until they soften but still hold a bit of crunch. This step reminds me of the times Mama Lou would insist on fresh, crisp veggies to brighten the dish—never overcooked, always vibrant.
- Add the smoked paprika, red pepper flakes, dried oregano, salt, and pepper. Stir to combine and release the spices’ aroma, filling your kitchen with that signature warmth that always made me think of home.
- Pour in the crushed tomatoes, tomato paste, and chicken broth. Stir well and bring the sauce to a gentle simmer. Let it cook uncovered for about 10 minutes, allowing it to thicken slightly and deepen in flavor.
- Return the cooked sausage to the pan, stir to combine, and let everything mingle together for another 2-3 minutes. If the sauce feels too thick, add a little reserved pasta water to loosen it up.
- Toss the cooked pasta directly into the skillet with the sauce. Mix thoroughly to ensure every piece of pasta is coated with that spicy, smoky goodness.
- Remove from heat and stir in the grated Parmesan cheese. This finishing touch, a ritual Mama Lou taught me, adds a creamy, salty richness that ties the whole dish together.
- Garnish with fresh basil leaves before serving to add a burst of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
