Ingredients:

  • 1 pound (450g) pasta (penne, rigatoni, or farfalle)
  • 8 quarts (8 liters) water
  • 2 tablespoons (30ml) salt
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) sweet Italian sausage, removed from casings
  • 1 large yellow onion, thinly sliced (approx. 150g)
  • 2 bell peppers (1 red, 1 yellow), thinly sliced (approx. 300g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) red pepper flakes (optional)
  • 1 (28-ounce) can (800g) crushed tomatoes
  • 1/2 cup (120ml) chicken broth or vegetable broth
  • 1/4 cup (60ml) chopped fresh basil, plus extra for garnish
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (30g) grated Parmesan cheese, for serving (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Remove the sausage from the skillet and set aside.
  3. Add the onion and bell peppers to the skillet and cook until softened, about 5-7 minutes. Add the garlic, oregano, and red pepper flakes (if using) and cook for another minute until fragrant.
  4. Pour in the crushed tomatoes and chicken broth. Bring to a simmer, then add the cooked sausage back to the skillet. Season with salt and pepper to taste.
  5. Add the cooked pasta to the skillet with the sauce. Toss to combine, adding a little reserved pasta water if needed to achieve desired consistency. Stir in the fresh basil. Serve immediately, garnished with extra basil and Parmesan cheese (if using).