# Components:
→ Meats
01 - 1 lb Italian sausage (mild or spicy), casings removed
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large onion, thinly sliced
06 - 3 cloves garlic, minced
→ Pasta
07 - 12 oz penne or rigatoni pasta
→ Sauce & Seasonings
08 - 14 oz can crushed tomatoes
09 - 2 tbsp tomato paste
10 - 1 tsp dried oregano
11 - 1/2 tsp dried basil
12 - 1/2 tsp crushed red pepper flakes (optional)
13 - Salt and black pepper, to taste
→ Others
14 - 2 tbsp olive oil
15 - 1/4 cup fresh parsley, chopped
16 - Grated Parmesan cheese, for serving
# Directions:
01 - Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain, reserving 1/2 cup pasta water, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5 to 7 minutes. Remove from skillet and set aside.
03 - In the same skillet, add sliced bell peppers and onions. Sauté until softened and slightly caramelized, about 5 to 6 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes. Season with salt and black pepper. Simmer the sauce for 5 minutes.
06 - Return the cooked sausage to the skillet and combine well. Simmer for 3 to 4 minutes, adding reserved pasta water if the sauce is too thick.
07 - Add the drained pasta to the skillet and toss to evenly coat with the sauce. Heat through for 1 to 2 minutes.
08 - Serve topped with chopped fresh parsley and grated Parmesan cheese.
