Sausage Pasta

Bring a large pot of salted water to a rolling boil and add the penne or rigatoni pasta. Cook according to package directions until al dente (usually 10-12 minutes). While the pasta cooks, remove the casings from the Italian sausage and slice into 1/2-inch thick rounds - if using links, you can also crumble the sausage for a different texture. Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the sliced sausage to the hot pan and cook for 4-5 minutes, turning occasionally, until browned on both sides and cooked through. The sausage should develop a nice golden-brown crust which adds incredible flavor to the dish. Remove the cooked sausage from the pan and set aside on a plate, leaving the rendered fat in the pan for cooking the vegetables.

In the same skillet with the sausage drippings, add the diced onion and red bell pepper. Sauté over medium heat for 3-4 minutes until the vegetables start to soften and the onion becomes translucent. The bell pepper should still have a slight crunch for texture contrast. Add the minced garlic, Italian seasoning, and red pepper flakes to the pan and cook for another 30 seconds until fragrant - be careful not to burn the garlic. Pour in the diced tomatoes with their juice and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pan. These browned bits are packed with flavor and will enhance your sauce. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes to allow the flavors to meld and the sauce to reduce slightly.

Return the cooked sausage slices to the skillet with the vegetable mixture and stir to combine. Pour in the heavy cream and gently stir to create a rich, creamy sauce. Season with salt and black pepper to taste, keeping in mind that the sausage and Parmesan cheese will add additional saltiness. Let the sauce simmer for 2-3 minutes until it thickens slightly and coats the back of a spoon. Meanwhile, drain the cooked pasta, reserving 1/2 cup of the pasta cooking water in case you need to thin the sauce. Add the drained pasta directly to the skillet with the sausage and sauce. Toss everything together using tongs or a pasta fork, adding a splash of pasta water if needed to help the sauce coat the pasta evenly. Remove from heat and stir in half of the grated Parmesan cheese and the fresh chopped basil and parsley. Serve immediately in bowls, topped with the remaining Parmesan cheese and additional fresh herbs.