Little Italy Pasta

Ingredients

• Penne pasta (12 ounces)
• Italian sausage (1 pound, casings removed)
• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Bell pepper (1, diced (red or yellow))
• Mushrooms (8 ounces, sliced)
• Crushed tomatoes (28 ounces can)
• Tomato paste (2 tablespoons)
• Dried oregano (1 teaspoon)
• Dried basil (1 teaspoon)
• Salt (to taste)
• Black pepper (to taste)
• Fresh basil (1/4 cup, chopped (for garnish))
• Parmesan cheese (1/2 cup, grated (for serving))

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spatula, and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the diced onion, minced garlic, diced bell pepper, and sliced mushrooms. Sauté until the vegetables are tender, about 5-6 minutes.
4. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and season with salt and pepper. Mix well to combine and bring the sauce to a gentle simmer.
5. Return the cooked Italian sausage to the skillet and let it simmer in the sauce for 10 minutes, allowing the flavors to meld together.
6. Add the cooked penne pasta to the skillet, tossing to coat the pasta with the sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
7. Serve the Little Italy Pasta hot, garnished with grated Parmesan cheese and chopped fresh basil.