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Prep time
30 minutes
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Cook time
30 minutes
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Serves
6
Author Notes
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
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Ingredients
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1 pound
chicken italian sausage mild
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1
yellow onion, chopped
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6
garlic cloves, chopped
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1
green bell pepper, chopped
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1 teaspoon
chili flakes
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16 ounces
cherry tomatoes, halved
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1
tomato paste
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1
package basil leaves, julienned
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1
16 ounce bag farfelle pasta
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5 cups
water
Directions
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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.
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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.
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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
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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.
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Before serving, top with remaining basil.
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