Sausage and Peppers Pasta

1. 1
   boil · ~10 min

   Boil the pasta.

   1.Bring a large pot of water to a rolling boil.

   2.Add salt to the boiling water.

   3.Cook penne according to package directions until al dente.

   4.Reserve 1 cup of pasta water, then drain the pasta in a colander.

   TIPSalty pasta water seasons the noodles from within. Don't skip it.
2. 2
   fry · ~8 min

   Brown the sausage.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Add sausage meat, breaking it up with a wooden spoon.

   3.Cook until browned and cooked through, about 6 to 8 minutes.

   4.Transfer sausage to a plate with a slotted spoon, leaving drippings in the pan.

   TIPDon't crowd the pan — let the sausage get a good sear for maximum flavor.
3. 3
   saute · ~8 min

   Cook the peppers and onions.

   1.Add sliced bell peppers and onion to the same skillet.

   2.Sauté over medium heat until softened and edges start to caramelize, about 7 minutes.

   3.Stir in minced garlic and cook until fragrant, about 30 seconds.

   TIPLet the vegetables sit undisturbed for the first 2 minutes to develop color.
4. 4
   simmer · ~6 min

   Build the sauce.

   1.Add diced tomatoes, red chili flakes, and oregano to the skillet.

   2.Cook, stirring occasionally, until tomatoes break down and release their juices, about 5 minutes.

   3.Return the browned sausage to the pan and stir to combine.

   4.Season with salt and black pepper.
5. 5
   mix · ~2 min

   Toss the pasta with the sauce.

   1.Add the drained penne to the skillet with the sausage and peppers.

   2.Pour in 0.5 cup of reserved pasta water and toss well.

   3.Add more pasta water 2 tablespoons at a time if the mixture seems dry.

   TIPThe starchy pasta water helps the sauce cling to every noodle.
6. 6
   serve

   Finish with parmesan and parsley, then serve hot.

   1.Divide pasta among bowls.

   2.Top generously with freshly grated parmesan cheese.

   3.Sprinkle with chopped parsley and serve immediately.

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