Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
- 12 ounces pasta (penne, rigatoni, rotini, or your favorite shape)
- 1 tablespoon olive oil
- 1 pound pre-cooked chicken sausage, sliced (about 4 links)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh basil (optional)
Instructions
1. Get the pasta started: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Cook sausage and vegetables: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook until lightly browned, about 3-4 minutes. Add the onion and cook until softened, about 2 minutes more. Stir in the garlic and cook for 30 seconds, until fragrant.
3. Build the sauce: Add the diced tomatoes, chicken broth, oregano, salt, and pepper to the skillet. Bring the sauce to a simmer and cook for 5 minutes, or until slightly thickened.
4. Combine and finish: Add the drained pasta to the skillet along with 1/4 cup of the reserved pasta water. Toss to combine the pasta and sauce. If the sauce seems too thick, add a bit more pasta water.
5. Flavor boost: Stir in the Parmesan cheese and optional basil. Taste and adjust seasonings with salt and pepper if needed.
6. Serve: Divide the pasta among bowls and top with additional Parmesan cheese. Enjoy!
Tips and Variations
Veggie Lovers: Add other vegetables like chopped bell peppers, mushrooms, spinach, or zucchini to the skillet along with the onion.
Spicy Kick: For a little heat, add a pinch of red pepper flakes with the oregano.
Creamy Touch: Stir in a splash of heavy cream or a dollop of ricotta cheese at the end for extra richness.
Gluten-Free: Use gluten-free pasta for a gluten-free version.
