Description
A vibrant, one-pan pasta dish where noodles are simmered directly in a rich tomato and wine sauce, absorbing all the incredible flavors.
Ingredients
Scale
For the Crust:
- 12 oz linguine pasta
- 1 lb Italian sausage, casings removed
- 1 yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 (28 oz) can crushed tomatoes
- 1 cup dry red wine
- 2 cups chicken broth
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
1. Prepare the Crust:
- In a large, deep skillet or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Once cooked, remove with a slotted spoon, leaving the drippings.
- Add the onion and bell pepper to the skillet and sauté for 5-6 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Pour in the red wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes.
- Add the crushed tomatoes, chicken broth, oregano, red pepper flakes, the cooked sausage, and the uncooked linguine. Season generously with salt and pepper.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-18 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
- Remove from heat and stir in the fresh basil. Serve immediately topped with grated Parmesan cheese.
Notes
You can customize the seasonings to taste.