Sausage And Pepper Pasta

Bring a large pot of salted water to a boil and cook the penne pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta water before draining.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the Italian sausage (remove casings first if using links) and brown for 5-7 minutes, breaking it into bite-sized pieces until cooked through. Remove sausage with a slotted spoon and set aside.

In the same skillet with the sausage drippings, add the sliced bell peppers and onions. Sauté for 8-10 minutes until the vegetables are softened and slightly charred on the edges.

Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for 1 minute until fragrant.

Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Reduce heat to low and allow the sauce to thicken for about 10 minutes.

Add the cooked sausage and the drained pasta back into the skillet. Toss thoroughly to coat, adding the reserved pasta water a tablespoon at a time if the sauce needs loosening.

Season with salt and pepper to taste. Garnish with freshly chopped basil and a generous dusting of Parmesan cheese before serving.