One-Pot Italian Sausage and Peppers Rigatoni

Serves 5 · 12 min prep · 30 min cook

Ingredients

• 1 lb mild or hot Italian sausage, casings removed
• 12 oz rigatoni
• 1 can (28 oz) crushed tomatoes
• 3 cups chicken broth
• 1 medium yellow onion, diced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 garlic cloves, minced
• 2 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1 tbsp olive oil
• 3/4 cup parmesan cheese, grated
• 1/2 cup fresh basil leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Heat olive oil in a large Dutch oven or deep pot over medium-high heat. Add the sausage, breaking it into bite-size pieces with a wooden spoon, and cook 6–7 minutes until browned and cooked through.
2. 2Add the diced onion and both bell peppers; cook 5 minutes, stirring occasionally, until the vegetables soften and pick up sausage flavor. Stir in garlic, Italian seasoning, and red pepper flakes and cook 45 seconds until fragrant.
3. 3Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pot to release any browned bits. Season with salt and black pepper and bring the mixture to a boil.
4. 4Stir in the dry rigatoni, making sure the pasta is mostly submerged. Reduce heat to medium-low, cover, and simmer 12–14 minutes, stirring every 3–4 minutes so nothing sticks, until the pasta is al dente and the sauce has thickened.
5. 5Uncover and cook 1–2 minutes more if the sauce needs further reduction. Remove from heat and stir in parmesan until melted and creamy.
6. 6Taste and adjust seasoning; the pasta will continue to absorb liquid as it sits. Tear most of the basil leaves and fold them in.
7. 7Let the pot rest off heat for 2 minutes so the sauce clings to the rigatoni.
8. 8Ladle into bowls, top with remaining parmesan and extra basil, and serve hot with crusty bread if desired.