Ingredients:

  • 1 lb hot Italian sausage
  • 2 large bell peppers (red and yellow), thinly sliced
  • 1 medium yellow onion, sliced into half-moons
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, fire-roasted
  • 1/2 cup heavy cream
  • 1 tsp red pepper flakes
  • 12 oz rigatoni or penne pasta
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup reserved pasta water
  • Fresh parsley, chopped

Instructions:

  1. Heat a 12-inch stainless steel or cast iron skillet over medium-high heat. Add the crumbled sausage, breaking it apart with a spoon. Cook until the meat is browned and mahogany-colored. Use tongs to remove the sausage to a plate, leaving the rendered fat in the pan.
  2. In the same skillet, toss in the sliced onions and bell peppers. Sauté for 5-7 minutes until the edges are slightly charred and the vegetables have softened. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Pour in the diced tomatoes and simmer for 5 minutes. Stir in the heavy cream and reserved pasta water to create a velvety emulsion.
  4. Add the cooked rigatoni or penne and the browned sausage back into the skillet. Fold in the freshly grated parmesan cheese until the sauce clings to the pasta.
  5. Garnish with chopped fresh parsley and serve immediately.