Ingredients:

  • 1 lb penne or rigatoni pasta
  • 1 lb Italian sausage, bulk or casings removed
  • 2 large bell peppers, sliced into thin strips
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 cup dry white wine
  • 0.75 cup half-and-half
  • 0.5 cup freshly grated Parmesan cheese
  • 1 cup reserved starchy pasta water
  • 0.25 cup fresh basil leaves
  • 1 tbsp lemon juice

Instructions:

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve at least 1 cup of pasta water before draining.
  2. While pasta cooks, brown the crumbled sausage in a large deep skillet over medium-high heat until crispy (6-8 minutes). Remove sausage with a slotted spoon, keeping the rendered fat in the pan.
  3. Add sliced peppers and onions to the skillet. Sauté over high heat until they show slight charring and the onion is translucent.
  4. Stir in the minced garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
  5. Deglaze the pan with white wine, scraping up the brown bits (fond) from the bottom. Let the liquid reduce by half.
  6. Reduce heat to medium-low. Stir in the half-and-half and the reserved sausage. Add the cooked pasta and 0.5 cup of pasta water.
  7. Toss vigorously while gradually adding the Parmesan cheese. If the sauce is too thick, add more pasta water until a silky emulsion forms. Finish with fresh basil and lemon juice.