# What You'll Need:
→ Meats
01 - 14 oz spicy Italian sausage, casings removed
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 medium onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 14 oz canned diced tomatoes
07 - 2 tablespoons fresh parsley, chopped
→ Pasta
08 - 12 oz penne or rigatoni
→ Dairy
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons heavy cream (optional)
→ Spices & Pantry
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon crushed red pepper flakes
13 - Salt and black pepper, to taste
# How-To Steps:
01 - Boil a large pot of salted water. Cook penne or rigatoni according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add Italian sausage and break it up with a spoon. Cook until well-browned and cooked through, about 6 to 8 minutes.
03 - Add sliced onion, red bell pepper, and yellow bell pepper to the skillet. Sauté until vegetables are softened, approximately 5 minutes.
04 - Add minced garlic and crushed red pepper flakes to the skillet. Sauté for 1 minute until fragrant.
05 - Stir in diced tomatoes. Bring to a gentle simmer and cook for 5 minutes, letting the flavors meld.
06 - Stir in heavy cream if using, for a richer sauce.
07 - Add cooked pasta to the skillet. Toss to coat in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
08 - Season with salt and black pepper to taste. Remove from heat. Top with grated Parmesan cheese and chopped parsley before serving.
