Sausage and Peppers Pasta with Garlic Bread

Instructions

1. 1

   Cook the Pasta

   • Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt.
   • Add the penne pasta and cook according to package directions until al dente, typically 8-10 minutes.
   • Before draining, carefully reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
2. 2

   Brown the Sausage

   • While the pasta cooks, heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
   • Add the Italian sausage (casings removed) to the hot pan. Use a wooden spoon to break it into smaller crumbles.
   • Cook for 5-7 minutes, stirring occasionally, until the sausage is browned and cooked through. Use a slotted spoon to transfer the cooked sausage to a separate plate, leaving the rendered fat in the skillet.
3. 3

   Sauté the Vegetables

   • Add the sliced bell peppers and onion to the same skillet with the sausage drippings. If the pan is too dry, add another drizzle of olive oil.
   • Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and have started to caramelize at the edges.
   • Add the minced garlic and cook for another 60 seconds until fragrant, stirring constantly to prevent it from burning.
4. 4

   Simmer the Sauce

   • Return the cooked sausage to the skillet with the vegetables.
   • Pour in the crushed tomatoes and add the dried oregano, red pepper flakes (if using), 1 tsp kosher salt, and black pepper. Stir well to combine.
   • Bring the sauce to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for at least 15 minutes to allow the flavors to meld together.
5. 5

   Combine and Serve

   • Add the drained pasta to the skillet with the sauce. Toss thoroughly to coat every piece of pasta.
   • If the sauce seems too thick, stir in a splash of the reserved pasta water (start with 1/4 cup) until it reaches your desired consistency. The starch in the water will help the sauce cling to the pasta.
   • Stir in half of the fresh basil. Serve immediately, garnished with the remaining fresh basil and a generous sprinkle of freshly grated Parmesan cheese.