Ingredients
Scale
- 8 oz penne pasta
- 1 lb Italian sausage (mild or hot), casings removed
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/4 cup pasta cooking water (reserved)
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Cook the Pasta. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Add the penne pasta and cook according to the package instructions until al dente (firm to the bite), typically around 10-12 minutes. Just before draining, reserve 1/4 cup of the pasta cooking water, then drain the pasta and set it aside.
- Cook the Sausage. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into small pieces with a wooden spoon or spatula. Cook the sausage for about 6-8 minutes, stirring occasionally, until it’s fully browned and cooked through. Transfer the cooked sausage to a plate lined with paper towels to absorb excess grease, leaving a small amount of sausage fat in the skillet for added flavor.
- Sauté the Bell Peppers and Onion. In the same skillet, add the sliced bell peppers and diced onion to the remaining sausage fat. Sauté for 5-7 minutes over medium heat, stirring occasionally, until the bell peppers are tender but still slightly crisp and the onion is translucent. Add the minced garlic and cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to let the garlic brown, as this can make it bitter.
- Create the Sauce. Return the cooked sausage to the skillet with the sautéed vegetables. Pour in the crushed tomatoes and stir to combine all ingredients. Add the reserved pasta cooking water a little at a time, stirring to reach your desired sauce consistency. The starchy pasta water will help the sauce adhere to the pasta later. Let the mixture simmer for 5-10 minutes over medium-low heat, allowing the flavors to meld. Season with salt and pepper to taste, adjusting as needed.
- Combine with Pasta. Add the cooked penne pasta to the skillet with the sausage and bell pepper sauce. Using tongs or a large spoon, toss everything together until the pasta is evenly coated in the sauce and the ingredients are well distributed. Allow the pasta to cook in the sauce for an additional 1-2 minutes to fully absorb the flavors.
- Serve. Transfer the Sausage and Bell Pepper Penne to serving bowls. Garnish with fresh basil or parsley for a pop of color and freshness, and sprinkle generously with grated Parmesan cheese.