Main changes I made were to add meat (otherwise my family will not eat it!), tomato paste (to increase flavor and give the sauce more body) and to use farfelle pasta (to fit better in the pan!). This turned out better than I expected! —Andy
chicken italian sausage mild
yellow onion, chopped
garlic cloves, chopped
green bell pepper, chopped
cherry tomatoes, halved
package basil leaves, julienned
16 ounce bag farfelle pasta
In This Recipe
In a dutch oven, heat up some olive oil and brown chicken sausage, using a spoon to break it up. Once brown and almost cooked through, remove from pan and set aside.
In the same pot, add some more olive oil and saute onions, peppers, garlic and chili flakes until softened. Add half of the cherry tomatoes and basil and continue cooking.
Add water, pasta and tomato paste. Stir until well combined. Bring to a boil over high heat. Then once it has come to a boil, continue cooking at high heat, stirring frequently, until the pasta is almost cooked and liquid has mostly evaporated, about 10 minutes
Add remaining cherry tomatoes and the set aside chicken sausage and continue cooking for 5 minutes, stirring frequently so it doesn't stick to the bottom of the pot.