Spicy Sausage & Pepper Pasta

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 lb Italian sausage links (hot or mild)
• 2 red bell pepper
• 1 yellow bell pepper
• 1 poblano pepper
• 1 serrano pepper
• 1 medium yellow onion
• 4 garlic cloves
• 12 oz short pasta (rigatoni or penne)
• 1 can (28 oz) crushed tomatoes
• 1 cup chicken broth
• 1/3 cup heavy cream
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil for the pasta. Meanwhile, slice the sausage into half-inch coins. Core and slice the bell peppers and poblano into thin strips; mince the serrano (seeds in for heat). Dice the onion and mince the garlic.
2. 2Heat olive oil in a wide Dutch oven or deep 12-inch skillet over medium-high heat. Add the sausage pieces in a single layer and brown 5 to 6 minutes, turning once, until deeply golden and cooked through. Transfer sausage to a plate, leaving the flavorful fat in the pan.
3. 3Lower heat to medium. Add the onion and all the sliced peppers to the same pan. Cook 6 to 8 minutes, stirring occasionally, until the peppers soften and take on light char marks and the onion turns sweet and translucent.
4. 4Stir in the garlic, oregano, red pepper flakes, salt, and black pepper. Cook 45 seconds until the garlic is fragrant but not browned.
5. 5Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan. Return the sausage to the pot. Bring to a lively simmer, then reduce heat and let the sauce bubble gently 8 to 10 minutes so it thickens and the peppers melt into the sauce.
6. 6Meanwhile, cook the pasta until just shy of al dente according to package timing (usually 1 to 2 minutes less than directed). Reserve a splash of pasta water, then drain.
7. 7Stir the heavy cream into the pepper-sausage sauce and simmer 1 minute more. Add the drained pasta and toss vigorously so every piece is coated; loosen with a spoonful of reserved pasta water if the sauce looks tight.
8. 8Taste and adjust seasoning. Off heat, fold in most of the Parmesan and torn basil. Divide into warm bowls, finish with remaining cheese and extra basil, and serve immediately while the peppers still glow bright in the sauce.