Description
Hearty pasta with Italian sausage, sweet peppers, and rich tomato sauce. A comforting and flavorful weeknight meal.
Ingredients
Scale
- 1 pound Italian sausage (sweet or hot, your preference), casings removed
- 1 large onion, thinly sliced
- 2 bell peppers (any color, or a mix), thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 pound pasta (penne, rigatoni, or your favorite shape)
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves, for garnish (optional)
- 1/4 cup pasta water, reserved
Instructions
- Brown the Sausage: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through (7-10 minutes). Remove sausage and set aside.
- Sauté Vegetables: Add sliced onions and bell peppers to the skillet. Cook, stirring occasionally, until softened and slightly caramelized (8-10 minutes). Add minced garlic and cook until fragrant (about 1 minute).
- Make the Sauce: Pour in crushed tomatoes and tomato sauce. Stir in oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer, reduce heat to low, cover, and simmer for at least 20 minutes (up to 1 hour), stirring occasionally.
- Combine Sausage and Sauce: Return browned sausage to the skillet with the sauce. Stir to combine and simmer for another 10-15 minutes. Taste and adjust seasoning as needed.
- Cook Pasta: While the sauce simmers, cook pasta according to package directions. Salt the pasta water generously.
- Reserve Pasta Water: Before draining pasta, reserve about 1/4 cup of the pasta water.
- Combine Pasta and Sauce: Add drained pasta to the skillet with the sausage and pepper sauce. Toss to coat. Add reserved pasta water if the sauce is too thick.
- Stir in Cheese: Stir in grated Parmesan cheese.
- Serve: Serve immediately, garnished with fresh basil leaves (if desired) and extra Parmesan cheese.
Notes
- For a spicier dish, use hot Italian sausage and add more red pepper flakes.
- Add other vegetables like mushrooms, zucchini, or spinach.
- Penne and rigatoni are classic choices, but use any pasta shape you like.
- For a creamier sauce, stir in a dollop of heavy cream or mascarpone cheese at the end.
- For a richer flavor, deglaze the pan with a splash of dry red or white wine after cooking the vegetables.
- Substitute the sausage with plant-based sausage or omit it altogether for a vegetarian option.
- Slow Cooker Option: Brown the sausage and sauté the vegetables as directed, then transfer everything to a slow cooker. Add the remaining sauce ingredients and cook on low for 6-8 hours or on high for 3-4 hours. Cook the pasta separately and add it to the slow cooker just before serving.
- Freezing Instructions: This pasta dish freezes well. Allow it to cool completely, then transfer it to an airtight container and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating Instructions: Reheat the pasta dish in a skillet over medium heat, adding a splash of water or broth if needed to prevent it from drying out. You can also reheat it in the microwave.
- Serve with a side salad, garlic bread, and a glass of red wine.
- Prep Time: 15 minutes
- Cook Time: 45 minutes