# Components:
→ Meats
01 - 14 oz Italian sausage (mild or spicy), casings removed
→ Vegetables & Aromatics
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 14 oz canned chopped tomatoes
→ Pasta
06 - 10 oz short pasta (penne, rigatoni, or fusilli)
→ Liquids
07 - 1/2 cup dry red wine
08 - 3 cups low-sodium chicken or vegetable broth
→ Dairy
09 - 1/2 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
→ Seasonings
11 - 2 tablespoons soy sauce
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon chili flakes (optional)
14 - 1/2 teaspoon black pepper
15 - Salt, to taste
→ Garnish
16 - Fresh basil or parsley, chopped
# Directions:
01 - Heat a large, heavy-bottomed pot or deep skillet over medium heat. Add the sausage and cook, breaking it apart with a spatula, until browned and cooked through, about 5-6 minutes.
02 - Add the chopped onion, garlic, and red bell pepper. Sauté for 3-4 minutes until the vegetables have softened.
03 - Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
04 - Stir in the canned tomatoes, chicken broth, soy sauce, oregano, chili flakes if using, and black pepper.
05 - Add the uncooked pasta to the pot, ensuring it is mostly submerged in the liquid. Bring to a gentle boil, then reduce heat to medium-low. Cover and cook, stirring occasionally, for 12-15 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
06 - Stir in the heavy cream and Parmesan cheese. Cook uncovered for another 2-3 minutes, until the sauce is creamy and coats the pasta.
07 - Taste and adjust seasoning with salt if needed. Serve hot, garnished with fresh basil or parsley.
