Description
A comforting, hearty dish that combines smoky sausage, creamy tomato sauce, and tender pasta, all cooked in one pot for minimal cleanup and maximum flavor.
Ingredients
- 1 lb smoked sausage, sliced
- 12 oz pasta (penne or rotini)
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 can (14.5 oz) diced tomatoes (or fresh equivalent)
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned and fragrant.
- Add diced onion and bell pepper to the pan, cooking until softened. Stir in minced garlic and cook for an additional 1 minute.
- Pour in the diced tomatoes and chicken broth, then season with Italian seasoning, salt, and pepper. Stir everything together and bring to a simmer.
- Add the uncooked pasta to the pot, ensuring it’s submerged in the liquid. Cover and simmer, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid. Add more broth or water if necessary.
- Once the pasta is cooked, reduce the heat to low. Stir in the heavy cream and Parmesan cheese, mixing until the sauce is creamy and smooth. Adjust seasoning to taste, adding more salt or pepper if needed.
- Top with chopped parsley and additional Parmesan, if desired. Serve hot.
Notes
- Feel free to use different types of pasta like rigatoni or fusilli, but adjust cooking times accordingly.
- For a lighter option, substitute half-and-half or milk for the heavy cream.
- Vegetable additions like spinach, kale, mushrooms, or zucchini can be added to enhance the dish.
- This dish can be made gluten-free by using gluten-free pasta and ensuring the sausage is gluten-free.
