Italian Sausage Pasta
Italian sausage pasta is the kind of dish that sticks with you—simple, hearty, and bursting
Ingredients
Instructions
Cook the rigatoni: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente, then drain and set aside a little pasta water.
Sauté the aromatics: In a large pan, heat the olive oil over medium heat and add the finely chopped onion, minced garlic, and diced green bell pepper; cook until softened and fragrant, about 5 minutes.
Brown the sausage: Add the Italian sausage (with casing removed) to the pan and break it up with a spoon, cooking until nicely browned and cooked through, about 7-8 minutes.
Season the sauce base: Stir in the red pepper flakes, dried oregano, salt, and black pepper, letting the spices toast with the sausage for a minute to bring out their flavor.
Add crushed tomatoes: Pour in the canned crushed tomatoes, stir well, then lower the heat to a simmer and cook for about 10 minutes, letting the sauce thicken and the flavors meld.
Toss pasta with sauce: Add the drained rigatoni to the pan, tossing gently to coat the pasta evenly; if needed, splash in a little reserved pasta water to loosen the sauce and help it cling.
Finish with parsley and Parmesan: Remove from heat and stir in the fresh chopped parsley, then sprinkle the freshly grated Parmesan cheese over the top before serving to add that lovely final touch.
