Ingredients
- Olive Oil: 1 Tablespoon (for sautéing)
- Ground Italian Sausage: 1 lb (Mild or Hot, casings removed if using links) – Alternatively, use ground beef, ground turkey, or plant-based crumbles.
- Yellow Onion: 1 medium, finely chopped (about 1 cup)
- Green Bell Pepper: 1 medium, chopped (about 1 cup) – Red or orange bell peppers work great too.
- Garlic: 3-4 cloves, minced (about 1 Tablespoon)
- Dried Oregano: 1 ½ teaspoons
- Dried Basil: 1 teaspoon
- Red Pepper Flakes: ¼ – ½ teaspoon (optional, adjust to your spice preference)
- Salt: 1 teaspoon (adjust to taste, especially considering sausage/broth saltiness)
- Black Pepper: ½ teaspoon, freshly ground
- Pasta: 16 oz (1 lb) Medium Shells, Rotini, Penne, or Elbow Macaroni – Choose a shape that holds sauce well.
- Pizza Sauce: 1 jar (24 oz) – Use your favorite brand.
- Chicken Broth or Beef Broth: 4 cups (32 oz) – Vegetable broth can be used for a vegetarian option. Low sodium is recommended to control saltiness.
- Sliced Pepperoni: 4 oz (about ½ cup), roughly chopped or left whole
- Shredded Mozzarella Cheese: 2 cups (8 oz), divided – Low-moisture, part-skim works best for melting.
- Shredded Parmesan Cheese: ½ cup (2 oz), plus more for serving
- Optional Toppings: Sliced black olives, sautéed mushrooms, cooked bacon bits, fresh basil or parsley for garnish.
Instructions
- Brown the Sausage: Place a large Dutch oven or heavy-bottomed pot (at least 5-6 quarts) over medium-high heat. Add the olive oil. Once shimmering, add the ground Italian sausage. Break it apart with a spoon and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes). If there’s excessive grease, carefully drain most of it off, leaving about a tablespoon for flavor.
- Sauté the Aromatics: Add the chopped onion and bell pepper to the pot with the sausage. Cook, stirring frequently, until the vegetables soften, about 5-6 minutes.
- Bloom the Spices: Add the minced garlic, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper to the pot. Stir constantly for about 1 minute until the garlic is fragrant. Cooking the spices briefly in the fat helps to release their aromatic oils and deepen their flavor.
- Combine Liquids and Pasta: Pour in the pizza sauce and the chicken or beef broth. Stir well, scraping up any browned bits stuck to the bottom of the pot – this adds great flavor (deglazing). Bring the mixture to a simmer.
- Add Pasta: Once simmering, stir in the uncooked pasta. Ensure the pasta is mostly submerged in the liquid. If needed, add an extra splash of broth or water, but be mindful not to make it too soupy initially.
- Simmer and Cook: Bring the mixture back to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the pot tightly with a lid, and let it cook. Stir occasionally (every 3-5 minutes) to prevent the pasta from sticking to the bottom. Cook according to the pasta package directions for al dente, usually around 12-18 minutes depending on the pasta shape. The pasta should be tender but still have a slight bite, and most of the liquid should be absorbed, creating a thick sauce.
- Check for Doneness: After the minimum cooking time, check the pasta for doneness. If it’s still too firm or the sauce seems too thin, continue simmering uncovered for a few more minutes, stirring frequently, until the pasta is cooked and the sauce has thickened to your liking. If it seems too thick, you can stir in a small splash of broth.
- Add Cheese and Pepperoni: Turn off the heat. Stir in half of the shredded mozzarella cheese (1 cup), the shredded Parmesan cheese, and the chopped or whole pepperoni slices. Stir until the mozzarella is mostly melted and incorporated.
- Final Melt: Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top of the pasta. Place the lid back on the pot and let it sit off the heat for 5 minutes, or until the cheese is completely melted and gooey.
- Serve: Garnish with fresh basil or parsley, and extra Parmesan cheese if desired. Serve hot directly from the pot!
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650