Ingredients:

  • 1 lb whole-grain penne or rotini
  • 4 cups water
  • 1 tbsp salt
  • 1 lb lean Italian pork sausage
  • 2 red bell peppers, sliced into 1/4-inch strips
  • 1 yellow bell pepper, sliced into 1/4-inch strips
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 2 cups crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup fresh Italian parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  2. Place a skillet over medium-high heat. Add the lean Italian sausage, breaking it apart with a spoon. Cook until browned. If needed, add 1 tbsp of olive oil to prevent sticking. Remove the sausage from the pan and set aside, leaving the rendered fats.
  3. In the same skillet, add the sliced onions and bell peppers. Sauté for 5–7 minutes until softened and slightly charred. Stir in the minced garlic and red pepper flakes and cook for 60 seconds.
  4. Return the browned sausage to the skillet. Pour in the crushed tomatoes and dried oregano. Stir well and simmer on medium-low heat for 5 minutes.
  5. Add the cooked pasta and the reserved pasta water to the skillet. Toss over heat for 1–2 minutes until the pasta is glazed. Stir in the fresh parsley and season with salt and pepper.