Description
A hearty, streamlined dinner where pasta cooks directly in a savory sauce of Italian sausage, garlic, and crushed tomatoes. The natural pasta starch creates a rich, creamy emulsion without needing heavy cream.
Ingredients
Scale
- 1 lb Italian sausage (bulk or casings removed)
- 12 oz penne or rotini pasta
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (15 oz) crushed tomatoes
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through.
- Stir in the minced garlic and red pepper flakes. Cook for 60 seconds until fragrant, ensuring the garlic does not burn.
- Pour in the crushed tomatoes and chicken broth. Stir well, scraping the bottom of the pan to release the browned bits of meat.
- Add the dry pasta to the skillet. Stir to ensure the noodles are mostly submerged in the liquid.
- Cover the skillet with a lid and reduce heat to medium-low. Simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and the liquid has thickened into a sauce.
- Remove the pan from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley until melted and combined.
- Season with salt and black pepper to taste and serve immediately.