About this recipe

A hearty, budget-friendly weeknight dinner that brings together savory Italian sausage, sweet bell peppers, and onions in a rich tomato sauce tossed with pasta. Bold, satisfying flavors come together in one pan — minimal cleanup, maximum comfort.

Instructions

1. 1

   Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta cooking water. Drain and set aside.

2. 2

   While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over ^[medium-high heat]. Add the Italian sausage, breaking it into bite-sized crumbles with a wooden spoon. Cook until deeply browned, about 6–8 minutes. Transfer the Italian sausage to a plate, leaving the drippings in the pan.

3. 3

   Add the remaining tablespoon of olive oil to the same skillet. Add the sliced yellow onion and bell peppers. Season with kosher salt and black pepper. Sauté over ^[medium-high heat], stirring occasionally, until the vegetables are softened and lightly caramelized, about 7–8 minutes.

4. 4

   Push the vegetables to the side of the pan and add the garlic, tomato paste, smoked paprika, oregano, and red pepper flakes (if using). Stir and cook for 1–2 minutes until the tomato paste darkens slightly and the garlic is fragrant.

5. 5

   Pour in the tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan. Return the browned Italian sausage to the skillet. Stir everything together and bring to a simmer. Cook for 8–10 minutes, until the sauce thickens slightly.

6. 6

   Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a splash at a time to loosen the sauce to your desired consistency. Taste and adjust seasoning with kosher salt and black pepper. Serve topped with freshly grated Parmesan cheese and chopped basil or parsley.