Ingredients:

  • 1 tablespoon olive oil
  • 1 pound Italian sausage, sweet or hot, casings removed
  • 1 large onion, thinly sliced
  • 2 bell peppers (1 red, 1 yellow), seeded and sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup dry red wine (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Fresh basil leaves, chopped, for garnish
  • 1 pound penne rigate pasta
  • Salt for pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Add the penne rigate and cook according to package directions, until al dente. Reserve about 1 cup of pasta water before draining. Drain pasta and set aside.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage from the pot and set aside.
  3. Add the sliced onion and bell peppers to the pot. Cook until softened, about 5-7 minutes. Add the minced garlic, oregano, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  4. If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2 minutes. Add the crushed tomatoes, tomato sauce, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally.
  5. Return the cooked sausage to the pot. Stir in the heavy cream and Parmesan cheese. Simmer for another 5 minutes, or until the sauce has thickened slightly. Add the cooked pasta to the sauce and toss to coat. Add a little pasta water if needed to reach the desired consistency.
  6. Serve immediately, garnished with fresh basil and extra Parmesan cheese.