Fusilli and Sausage

Ingredients

• 8 ounces (225 grams) of pasta (penne, fusilli, or your preferred type, i typically use chickpea pasta)
• 1 pound (450 grams) of Italian sausage, sliced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 can (14 ounces or 400 grams) of diced tomatoes
• 1/2 cup (120 ml) of chicken or vegetable broth
• 1/4 cup (60 ml) of heavy cream (optional)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Grated Parmesan cheese for serving
• Fresh basil leaves for garnish (optional)

Instructions

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.

2. Heat the olive oil in a large skillet or frying pan over medium heat. Add the sausage.Cook until browned and cooked through, about 6-8 minutes. Remove the sausage from the pan and set aside.

3. In the same pan, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 2-3 minutes.

4. Add the diced tomatoes (including the juice) to the pan. Stir in the dried oregano, dried basil, salt, and pepper. Cook for about 5 minutes, allowing the flavors to blend.

5. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for an additional 5 minutes.

6. If desired, stir in the heavy cream to add richness to the sauce. Simmer for another 2 minutes.

7. Add the cooked sausage back into the pan and stir to combine. Let it heat through for a couple of minutes.

8. Toss the cooked pasta into the skillet with the sausage and sauce. Mix everything together until the pasta is well coated with the sauce.

9. Serve the pasta and sausage hot, garnished with grated Parmesan cheese and fresh basil leaves, if desired.

Enjoy your delicious pasta and sausage dish!