Ingredients:

• 12 ounces (340 grammes) of pasta (rigatoni or penne are excellent options).

• One pound (450 grammes) of Italian sausage, either spicy or sweet

• Cut or unwrappedOne tablespoon of olive oilOne sliced red bell pepper

• One sliced yellow bell pepperOne sliced green bell pepperOne medium onion,

• cut into slicesThree minced garlic clovesOne teaspoon of Italian spiceHalf a teaspoon of optional red pepper flakes

• Half a cup of dry white wine or chicken brothOne cup of tomato sauce or crushed tomatoesTo taste, add salt and black pepper.

For garnish, use fresh parsley or basil.Parmesan cheese, grated (for serving)

Directions:

• Pasta should be cooked to al dente by bringing a big pot of salted water to a boil.

• Drain and set aside the pasta water, reserving 1/2 cup.To cook the sausage

• Heat the olive oil in a big skillet over medium heat. Add sausage and simmer for 6 to 8 minutes, or until browned and cooked through.

• Take out and put aside.Sauté the vegetables by adding the peppers and onions to the same skillet. Simmer for 6 to 7 minutes, or until tender.

• Add red pepper flakes,

• garlic, and Italian seasoning.

• Continue cooking for another minute.

Deglaze & Simmer:

• To deglaze the pan and scrape off any browned bits, add chicken stock (or wine). Put the sausage back in the pan and add the smashed tomatoes.

• Simmer for five to seven minutes. Add salt and pepper for seasoning.

Mix:

• Put the cooked pasta into the skillet with a small amount of the pasta water that was set aside.

• Mix everything until well hot and properly mixed.Serve by adding some chopped basil or parsley as a garnish and some Parmesan cheese. Warm up and serve!