Description
This one-pan Sausage Pasta Skillet is what weeknight dinner dreams are made of – ready in 30 minutes but tastes like it simmered all day.
Ingredients
Scale
- 1 lb (454g) Italian sausage, casings removed
- 3 cloves garlic, minced
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 8 oz (226g) pasta (penne, rotini, or farfalle)
- 2 cups (480ml) chicken broth
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 1/2 cup (120ml) heavy cream or half-and-half
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup (50g) grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat a large, deep skillet over medium-high heat and add 1 tablespoon of olive oil. Crumble the Italian sausage into the skillet and cook until well-browned, about 5-7 minutes.
- Reduce heat to medium and add remaining tablespoon of olive oil with diced onion and bell pepper. Cook for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Add the dry pasta to the skillet, stirring to coat. Pour in chicken broth and diced tomatoes with their juice. Add oregano, basil, and red pepper flakes if using. Stir to combine.
- Bring to a boil, then reduce heat to medium-low and cover. Simmer, stirring occasionally, until pasta is tender and has absorbed most of the liquid, about 10-12 minutes.
- Remove from heat and stir in heavy cream and Parmesan cheese. Let rest for 2-3 minutes to thicken. Taste and adjust seasonings.
- Sprinkle with fresh parsley and additional Parmesan before serving.