Sausage, veggies, and pasta mingle in one pot for a creamy, comforting Italian-American classic.
# What You'll Need:
→ Meats
01 - 14 oz Italian sausage, mild or spicy, sliced or crumbled
→ Pasta
02 - 10.5 oz dried penne or rigatoni
→ Vegetables
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes, with juices
07 - 2 cups chicken broth
08 - 1 cup frozen peas, optional
→ Dairy
09 - 1/3 cup plus 1 tablespoon heavy cream
10 - 1/2 cup grated Parmesan cheese, plus extra for serving
→ Spices & Herbs
11 - 1 teaspoon dried Italian herbs
12 - 1/4 teaspoon red pepper flakes, optional
13 - Salt and black pepper, to taste
→ Oil
14 - 1 tablespoon olive oil
# How To:
01 - Heat olive oil in a large pot or deep skillet over medium heat. Add sausage and cook until browned and cooked through, about 5 minutes. Transfer sausage with a slotted spoon to a plate and set aside.
02 - Add diced onion and red bell pepper to the same pot. Sauté for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Return cooked sausage to the pot. Stir in dried pasta, diced tomatoes with juices, chicken broth, dried Italian herbs, and red pepper flakes. Season with salt and black pepper.
04 - Bring to a boil. Reduce heat, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
05 - Uncover the pot and stir in heavy cream, frozen peas (if using), and grated Parmesan cheese. Simmer uncovered for 2-3 minutes until creamy and heated through.
06 - Check seasoning and adjust as needed. Serve hot, garnished with additional Parmesan if desired.
