Ingredients:
1 tablespoon olive oil
1 pound spicy Italian sausage, casings removed
1 small onion, diced
3 cloves garlic, minced
1 teaspoon red pepper flakes (adjust to taste)
1 can (14.5 ounces) diced tomatoes
2 cups chicken broth
1 cup heavy cream
12 ounces pasta (such as penne or rotini)
Salt and black pepper, to taste
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Directions:
Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes.
Add the onion and garlic to the skillet and cook until the onion is translucent, about 3 minutes. Stir in the red pepper flakes and cook for another minute.
Pour in the diced tomatoes (with their juice), chicken broth, and heavy cream. Stir to combine.
Add the pasta to the skillet, ensuring it is submerged in the liquid. Bring to a boil, then reduce heat to a simmer. Cover and let cook until the pasta is tender, about 12-15 minutes, stirring occasionally.
Once the pasta is cooked, remove from heat. Stir in the Parmesan cheese and season with salt and black pepper to taste.
Garnish with chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Kcal: 650 kcal per serving | Servings: 6 servings
