Ingredients:

  • 12 oz (340 g) penne or rigatoni pasta
  • Salt (for cooking pasta)
  • 1 lb (450 g) hot Italian Roma sausage, casings removed
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 400 g crushed tomatoes
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes (adjust to taste)
  • Salt and black pepper to taste

Instructions:

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne or rigatoni pasta and cook according to package directions until al dente. Reserve about half a cup of pasta water before draining the pasta.
  2. Prepare the Sauce: In a large skillet over medium heat, add olive oil. Once heated, add the diced onion and sauté for about 3-4 minutes until translucent. Add minced garlic and diced red bell pepper; sauté for an additional minute until fragrant.
  3. Cook the Sausage: Push the vegetables to one side of the skillet and add in the hot Italian Roma sausage on the other side. Break apart with a wooden spoon as it cooks; brown evenly for about 6-8 minutes.
  4. Combine Ingredients: Once sausage is browned through, mix in with onions and peppers. Pour in crushed tomatoes along with oregano and red pepper flakes; stir well to combine.
  5. Season with salt and black pepper to taste. Reduce heat to low and let simmer for about10-15 minutes so flavors meld together.
  6. ombine Pasta & Sauce: If sauce seems too thick at this point, gradually add reserved pasta water until you reach your desired consistency.