Ingredients:

  • 1 pound (450g) Italian sausage (sweet or hot, casings removed)
  • 1 tablespoon (15ml) olive oil
  • 1 large (approx. 200g) yellow onion, chopped
  • 2 cloves garlic, minced (approx. 6g)
  • 1 red bell pepper, cored, seeded, and sliced
  • 1 green bell pepper, cored, seeded, and sliced
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (15 ounce / 425g) can tomato sauce
  • 1 teaspoon (5ml) dried oregano
  • ½ teaspoon (2.5ml) dried basil
  • ¼ teaspoon (1.25ml) red pepper flakes (optional, for heat)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) pasta (penne, rigatoni, or your favorite shape)
  • ½ cup (50g) grated Parmesan cheese, for serving
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain, reserving about ½ cup of pasta water.
  2. Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Drain off any excess grease.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant. Add the sliced bell peppers and cook until slightly tender, about 5-7 minutes.
  4. Stir in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
  5. Add the cooked pasta to the skillet with the sausage and sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency. Serve immediately, garnished with grated Parmesan cheese and fresh parsley.