Pasta with red sauce is probably the most beloved comfort food in the world! There’s something so satisfying about twirling those noodles covered in rich, flavorful tomato sauce that makes any day feel better.

I like experimenting with different red sauce variations because there are so many ways to make them special and delicious! From classic marinara and spicy arrabbiata to hearty options with meatballs and sausage, each recipe brings its own unique flavors.

These 15 red sauce pasta recipes cover everything from quick weeknight dinners to special weekend meals. Get ready to discover your new favorite pasta dish and bring some Italian comfort to your dinner table!

Classic Marinara Pasta

This classic marinara pasta is simple, fresh, and absolutely delicious with the perfect balance of tomatoes, garlic, and herbs! It’s the kind of comforting meal that never goes out of style and tastes like it came from an Italian grandmother’s kitchen. The sauce is smooth, flavorful, and clings perfectly to the pasta, making every bite satisfying and full of authentic Italian flavors that everyone will love.

Time: 30 minutes | Serves: 4

Ingredients

• 1 pound spaghetti or your favorite pasta
• 2 cans (28 oz each) crushed tomatoes
• 6 garlic cloves, minced
• 1/4 cup olive oil
• 1/4 cup fresh basil, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente, then reserve 1 cup of pasta water before draining.
2. Heat olive oil in a large skillet over medium heat, then add minced garlic and cook for 1-2 minutes until fragrant but not browned.
3. Add crushed tomatoes, oregano, salt, pepper, and red pepper flakes to the skillet, stirring to combine all ingredients evenly.
4. Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together beautifully.
5. Add cooked pasta to the sauce along with fresh basil and butter, tossing to coat evenly and adding pasta water as needed for proper consistency.
6. Serve immediately, topped with grated Parmesan cheese and extra fresh basil for the perfect classic Italian pasta experience!

Spaghetti with Meat Sauce

This hearty spaghetti with meat sauce is the ultimate comfort food with tender ground beef in a rich, flavorful tomato sauce! The meat adds protein and substance while the long-simmered sauce develops deep, complex flavors that make this dish incredibly satisfying. It’s perfect for feeding a hungry family and always brings everyone to the table with its amazing aroma and classic appeal.

Time: 45 minutes | Serves: 6

Ingredients

• 1 pound spaghetti
• 1 pound ground beef
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cans (28 oz each) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• Parmesan cheese for serving

Instructions

1. Cook spaghetti in a large pot of salted boiling water according to package directions until al dente, then drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat, then add ground beef and cook, breaking it up with a spoon until browned completely.
3. Add diced onion to the beef and cook for 5 minutes until softened, then add minced garlic and cook 1 more minute until fragrant.
4. Stir in tomato paste and cook for 1 minute, then add crushed tomatoes, basil, oregano, thyme, salt, and pepper.
5. Bring the sauce to a boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the sauce thickens and flavors develop.
6. Serve the meat sauce over cooked spaghetti and top with grated Parmesan cheese for a classic, satisfying meal everyone will love!

Penne Arrabbiata

This spicy penne arrabbiata is fiery, flavorful, and perfect for those who love a little heat in their pasta! The name means “angry” in Italian, referring to the spicy red pepper flakes that give this dish its signature kick. The sauce is simple but incredibly flavorful with garlic, tomatoes, and plenty of heat, making it a favorite for spice lovers who want authentic Italian flavors.

Time: 25 minutes | Serves: 4

Ingredients

• 1 pound penne pasta
• 2 cans (14 oz each) diced tomatoes
• 6 garlic cloves, sliced thin
• 1/4 cup olive oil
• 1-2 teaspoons red pepper flakes (adjust to taste)
• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Pecorino Romano cheese
• Extra red pepper flakes for serving

Instructions

1. Cook penne pasta in salted boiling water according to package directions until al dente, reserving 1 cup of pasta water before draining.
2. Heat olive oil in a large skillet over medium heat, then add sliced garlic and red pepper flakes, cooking for 1-2 minutes until garlic is golden.
3. Add diced tomatoes with their juice to the skillet along with salt and black pepper, stirring to combine with the spicy garlic oil.
4. Simmer the sauce for 10-12 minutes, stirring occasionally, until it thickens slightly and the flavors intensify and meld together.
5. Add cooked penne to the sauce and toss to coat, adding pasta water as needed to create a silky sauce that clings to the pasta.
6. Remove from heat and stir in fresh parsley and half the cheese. Serve immediately with remaining cheese and extra red pepper flakes on the side!

Chicken Parmigiana Pasta

This delicious chicken parmigiana pasta combines crispy breaded chicken with rich marinara sauce and melted cheese over pasta! It’s like the classic chicken parm dish but served over noodles for the ultimate comfort food experience. The chicken stays crispy while the cheese melts beautifully, and every bite is loaded with flavor and satisfying textures that make this dish absolutely irresistible.

Time: 45 minutes | Serves: 4

Ingredients

• 1 pound penne or rigatoni pasta
• 4 boneless, skinless chicken breasts, pounded thin
• 1 cup Italian breadcrumbs
• 1/2 cup flour
• 2 eggs, beaten
• 2 cups marinara sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/4 cup olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Cook pasta according to package directions until al dente, then drain and toss with a little olive oil to prevent sticking.
2. Set up breading station with flour in one dish, beaten eggs in another, and breadcrumbs mixed with Italian seasoning in a third dish.
3. Season chicken breasts with salt and pepper, then dredge each piece in flour, dip in eggs, and coat thoroughly with seasoned breadcrumbs.
4. Heat olive oil in a large skillet over medium-high heat and cook breaded chicken for 4-5 minutes per side until golden brown and cooked through.
5. Transfer chicken to a baking dish, top with marinara sauce and both cheeses, then broil for 2-3 minutes until cheese melts and bubbles.
6. Slice chicken and serve over pasta with extra marinara sauce, garnished with fresh basil for a restaurant-quality meal at home!

Sausage and Peppers Pasta

This colorful sausage and peppers pasta is loaded with Italian sausage, sweet bell peppers, and onions in a rich tomato sauce! The combination of savory sausage and sweet peppers creates incredible flavor, while the pasta soaks up all the delicious sauce. It’s hearty, satisfying, and perfect for feeding a crowd, with beautiful colors and authentic Italian flavors that make every bite absolutely delicious.

Time: 35 minutes | Serves: 6

Ingredients

• 1 pound rigatoni or penne pasta
• 1 pound Italian sausage, sliced
• 2 red bell peppers, sliced
• 2 yellow bell peppers, sliced
• 1 large onion, sliced
• 4 garlic cloves, minced
• 2 cans (14 oz each) diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions

1. Cook pasta in salted boiling water according to package directions until al dente, then drain and reserve 1 cup pasta water.
2. Heat olive oil in a large skillet over medium-high heat, then add sliced sausage and cook until browned on all sides, about 5-6 minutes.
3. Add sliced bell peppers and onion to the skillet with sausage, cooking for 8-10 minutes until vegetables are softened and slightly caramelized.
4. Add minced garlic and cook for 1 minute until fragrant, then stir in diced tomatoes, basil, oregano, salt, and pepper.
5. Simmer the mixture for 10-12 minutes until sauce thickens and flavors meld together, stirring occasionally to prevent sticking.
6. Add cooked pasta to the skillet and toss to combine, adding pasta water as needed. Serve with Parmesan cheese and fresh parsley!

Eggplant Marinara Pasta

This vegetarian eggplant marinara pasta is rich, flavorful, and absolutely satisfying with tender roasted eggplant in classic marinara sauce! The eggplant becomes creamy and absorbs all the delicious tomato flavors while adding a meaty texture that makes this dish hearty and filling. It’s perfect for vegetarians or anyone who wants a delicious pasta dish that’s packed with vegetables and authentic Italian flavors.

Time: 50 minutes | Serves: 4

Ingredients

• 1 pound spaghetti or penne pasta
• 2 large eggplants, cubed
• 2 cans (28 oz each) crushed tomatoes
• 6 garlic cloves, minced
• 1/4 cup olive oil, divided
• 1/4 cup fresh basil, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish

Instructions

1. Preheat oven to 425°F and toss cubed eggplant with 2 tablespoons olive oil and salt, then roast for 25-30 minutes until golden and tender.
2. Meanwhile, cook pasta in salted boiling water according to package directions until al dente, then drain and set aside.
3. Heat remaining olive oil in a large skillet over medium heat, add minced garlic and cook for 1-2 minutes until fragrant but not browned.
4. Add crushed tomatoes, oregano, salt, pepper, and red pepper flakes to the skillet, stirring to combine all ingredients evenly.
5. Simmer sauce for 15 minutes until thickened, then gently stir in roasted eggplant and fresh basil, cooking for 2-3 more minutes.
6. Serve sauce over cooked pasta and top with grated Parmesan cheese and extra fresh basil for a delicious vegetarian meal!

Meatball Pasta

This classic meatball pasta features tender, juicy homemade meatballs in rich marinara sauce served over your favorite pasta! The meatballs are perfectly seasoned and incredibly flavorful, while the sauce brings everything together beautifully. It’s the ultimate comfort food that reminds you of family dinners and Sunday suppers, and every bite is pure satisfaction that will have everyone asking for seconds.

Time: 1 hour | Serves: 6

Ingredients

• 1 pound spaghetti or rigatoni
• 1 1/2 pounds ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/4 cup Parmesan cheese, grated
• 2 garlic cloves, minced
• 2 cans (28 oz each) marinara sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• Fresh parsley for garnish
• Extra Parmesan for serving

Instructions

1. In a large bowl, combine ground beef, breadcrumbs soaked in milk, egg, Parmesan cheese, minced garlic, salt, and pepper.
2. Mix gently with your hands until just combined, then roll into 1.5-inch meatballs, being careful not to overpack them for tender texture.
3. Heat olive oil in a large skillet over medium-high heat and brown meatballs on all sides, about 8-10 minutes total, working in batches if needed.
4. Add marinara sauce to the skillet with meatballs, bring to a simmer, then reduce heat and cook covered for 20-25 minutes until meatballs are cooked through.
5. Meanwhile, cook pasta according to package directions until al dente, then drain and return to pot.
6. Serve meatballs and sauce over pasta, garnished with fresh parsley and extra Parmesan cheese for the perfect classic Italian meal!

Shrimp Fra Diavolo

This spicy shrimp fra diavolo is fiery, flavorful, and absolutely delicious with succulent shrimp in a spicy tomato sauce! The name means “brother devil” referring to the heat from red pepper flakes and hot sauce. The shrimp cook quickly and stay tender while absorbing all the spicy, garlicky flavors, making this dish perfect for seafood lovers who enjoy a little heat with their pasta.

Time: 25 minutes | Serves: 4

Ingredients

• 1 pound linguine or spaghetti
• 1 1/2 pounds large shrimp, peeled and deveined
• 2 cans (14 oz each) diced tomatoes
• 6 garlic cloves, minced
• 1/4 cup olive oil
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon hot sauce
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup dry breadcrumbs
• Lemon wedges for serving

Instructions

1. Cook pasta in salted boiling water according to package directions until al dente, then drain and reserve 1 cup of pasta water.
2. Season shrimp with salt and pepper, then heat olive oil in a large skillet over medium-high heat.
3. Add shrimp to hot oil and cook for 1-2 minutes per side until pink and just cooked through, then remove and set aside.
4. Add minced garlic and red pepper flakes to the same skillet, cooking for 1 minute until fragrant and aromatic.
5. Add diced tomatoes, hot sauce, salt, and pepper, simmering for 8-10 minutes until the sauce thickens and flavors develop.
6. Return shrimp to the sauce along with cooked pasta, parsley, and basil, tossing to combine. Sprinkle with breadcrumbs and serve with lemon wedges!

Pasta Puttanesca

This bold pasta puttanesca is packed with briny olives, capers, and anchovies in a rich tomato sauce that’s full of intense flavors! It’s a classic Italian dish with a robust, salty taste that’s incredibly satisfying and unique. The combination of ingredients creates a complex sauce that’s both savory and slightly spicy, making it perfect for adventurous eaters who love bold, authentic Italian flavors.

Time: 30 minutes | Serves: 4

Ingredients

• 1 pound spaghetti
• 2 cans (14 oz each) diced tomatoes
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup capers, drained
• 6 anchovy fillets, chopped
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1/2 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Grated Parmesan cheese for serving

Instructions

1. Cook spaghetti in salted boiling water according to package directions until al dente, then drain and reserve 1 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat, then add minced garlic and chopped anchovies, cooking for 1-2 minutes until fragrant.
3. Add diced tomatoes, olives, capers, red pepper flakes, salt, and pepper to the skillet, stirring to combine all ingredients.
4. Simmer the sauce for 12-15 minutes, stirring occasionally, until it thickens and the flavors meld together beautifully.
5. Add cooked pasta to the sauce and toss to coat, adding pasta water as needed to create a silky consistency that clings to noodles.
6. Remove from heat and stir in fresh parsley. Serve immediately with grated Parmesan cheese and extra red pepper flakes on the side!

Ziti with Sausage and Peppers

This hearty baked ziti with sausage and peppers is comfort food at its finest, with layers of pasta, meat, vegetables, and cheese! The Italian sausage and colorful bell peppers create amazing flavor while the cheese melts into gooey perfection. It’s perfect for feeding a crowd and can be made ahead of time, making it ideal for busy weeknights or entertaining guests who love hearty Italian food.

Time: 1 hour | Serves: 8

Ingredients

• 1 pound ziti pasta
• 1 pound Italian sausage, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 cans (28 oz each) marinara sauce
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat oven to 375°F and cook ziti according to package directions until just under al dente, since it will finish cooking in the oven.
2. Heat olive oil in a large skillet over medium-high heat, add sliced sausage and cook until browned, about 5-6 minutes.
3. Add sliced peppers and onion to the sausage, cooking for 8-10 minutes until vegetables are softened and slightly caramelized.
4. Add minced garlic and Italian seasoning, cooking for 1 minute, then stir in marinara sauce and simmer for 10 minutes.
5. In a large bowl, combine cooked ziti, sausage mixture, ricotta cheese, and half the mozzarella, mixing gently to combine.
6. Transfer to a greased 9×13 baking dish, top with remaining mozzarella and Parmesan, and bake for 25-30 minutes until bubbly and golden!

Chicken Cacciatore Pasta

This rustic chicken cacciatore pasta features tender chicken braised in tomato sauce with vegetables and herbs! The traditional Italian hunter’s stew is transformed into a pasta dish that’s hearty, flavorful, and perfect for family dinners. The chicken becomes incredibly tender while the vegetables add sweetness and texture, creating a complete meal that’s both comforting and sophisticated with authentic Italian flavors.

Time: 1 hour | Serves: 6

Ingredients

• 1 pound penne or rigatoni pasta
• 2 pounds chicken thighs, bone-in, skin-on
• 1 large onion, sliced
• 2 bell peppers, sliced
• 8 oz mushrooms, sliced
• 4 garlic cloves, minced
• 2 cans (14 oz each) diced tomatoes
• 1/2 cup chicken broth
• 1/4 cup olive oil
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Season chicken thighs with salt and pepper, then heat olive oil in a large Dutch oven over medium-high heat.
2. Brown chicken thighs skin-side down for 5-6 minutes until golden, then flip and brown the other side before removing and setting aside.
3. Add sliced onion, peppers, and mushrooms to the same pot, cooking for 8-10 minutes until vegetables are softened and lightly browned.
4. Add minced garlic and tomato paste, cooking for 1 minute, then stir in diced tomatoes, chicken broth, oregano, and basil.
5. Return chicken to pot, bring to a boil, then reduce heat and simmer covered for 30-35 minutes until chicken is tender and falling off the bone.
6. Meanwhile, cook pasta according to package directions. Remove chicken, shred meat, and return to the sauce. Serve over pasta with fresh parsley!

Pasta all’Amatriciana

This classic pasta all’Amatriciana features a simple but incredibly flavorful sauce with crispy turkey pieces, tomatoes, and red pepper flakes! It’s a traditional Roman-style dish that’s beloved for its perfect balance of savory, spicy, and tangy flavors. The turkey adds richness while the tomatoes provide acidity, and the red pepper gives just enough heat to make every bite exciting and satisfying.

Time: 25 minutes | Serves: 4

Ingredients

• 1 pound spaghetti or bucatini
• 4 oz turkey pieces, diced small
• 2 cans (14 oz each) diced tomatoes
• 4 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1/2 cup Pecorino Romano cheese, grated
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Cook pasta in salted boiling water according to package directions until al dente, then drain and reserve 1 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat, add diced turkey, and cook for 4-5 minutes until crispy and golden brown.
3. Add minced garlic and red pepper flakes to the turkey, cooking for 1 minute until fragrant and aromatic throughout the pan.
4. Add diced tomatoes, salt, and black pepper to the skillet, stirring to combine with the turkey and spices.
5. Simmer the sauce for 10-12 minutes, stirring occasionally, until it thickens and the flavors meld together beautifully.
6. Add cooked pasta to the sauce and toss to coat, adding pasta water as needed. Serve with Pecorino Romano cheese and fresh parsley!

Mushroom Marinara Pasta

This earthy mushroom marinara pasta is rich, flavorful, and perfect for mushroom lovers who want a vegetarian dish that’s still hearty and satisfying! The mushrooms add a meaty texture and umami flavor that make this pasta incredibly delicious. The combination of different mushroom varieties with classic marinara creates depth and complexity that rivals any meat-based sauce, making it perfect for vegetarians and meat-eaters alike.

Time: 35 minutes | Serves: 4

Ingredients

• 1 pound fettuccine or penne pasta
• 1 pound mixed mushrooms (cremini, shiitake, button), sliced
• 2 cans (14 oz each) crushed tomatoes
• 6 garlic cloves, minced
• 1/4 cup olive oil
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter

Instructions

1. Cook pasta in salted boiling water according to package directions until al dente, then drain and reserve 1 cup of pasta water.
2. Heat olive oil in a large skillet over medium-high heat, then add sliced mushrooms and cook for 8-10 minutes until golden brown and tender.
3. Add minced garlic to the mushrooms and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Add crushed tomatoes, thyme, salt, pepper, and red pepper flakes, stirring to combine with the mushrooms and garlic.
5. Simmer the sauce for 15-18 minutes, stirring occasionally, until it thickens and the mushrooms are fully incorporated into the sauce.
6. Add cooked pasta, fresh basil, and butter to the sauce, tossing to coat and adding pasta water as needed. Serve with Parmesan cheese!

Pasta with Roasted Red Pepper Sauce

This vibrant pasta with roasted red pepper sauce is creamy, colorful, and absolutely delicious with sweet roasted peppers blended into a velvety sauce! The red peppers are roasted until caramelized, then pureed with cream to create a beautiful orange-red sauce that’s both elegant and comforting. It’s perfect for a special dinner or when you want something that looks and tastes gourmet but is surprisingly easy to make.

Time: 40 minutes | Serves: 4

Ingredients

• 1 pound penne or rigatoni pasta
• 4 large red bell peppers
• 4 garlic cloves, minced
• 1/2 cup heavy cream
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• Pine nuts for garnish (optional)

Instructions

1. Roast red peppers by placing them directly over a gas flame or under a broiler, turning until charred all over, then place them in a plastic bag for 10 minutes.
2. Remove charred skin from peppers, then remove seeds and stems, and cut into strips for easier blending into a smooth sauce.
3. Cook pasta in salted boiling water according to package directions until al dente, then drain and reserve 1 cup of pasta water.
4. Heat olive oil in a large skillet over medium heat, add minced garlic, and cook for 1 minute until fragrant but not browned.
5. Add roasted pepper strips to the skillet and cook for 2-3 minutes, then transfer the mixture to a blender with cream, salt, pepper, and paprika.
6. Blend until smooth, then return the sauce to the skillet, add cooked pasta and toss to coat, adding pasta water as needed. Serve with Parmesan, basil, and pine nuts!

Spicy Italian Sausage Pasta

This fiery spicy Italian sausage pasta is loaded with hot sausage, peppers, and a spicy tomato sauce that packs serious heat! The hot Italian sausage brings incredible flavor and spice, while the peppers add sweetness to balance the heat. It’s perfect for spice lovers who want a pasta dish that’s bold, flavorful, and satisfying, with enough heat to wake up your taste buds and keep you coming back for more.

Time: 35 minutes | Serves: 6

Ingredients

• 1 pound rigatoni or penne pasta
• 1 1/2 pounds hot Italian sausage, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 4 garlic cloves, minced
• 2 cans (14 oz each) diced tomatoes
• 1 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions

1. Cook pasta in salted boiling water according to package directions until al dente, then drain and reserve 1 cup of pasta water.
2. Heat olive oil in a large skillet over medium-high heat, add sliced sausage, and cook for 6-8 minutes until browned and cooked through.
3. Add sliced peppers and onion to the sausage, cooking for 8-10 minutes until vegetables are softened and slightly caramelized.
4. Add minced garlic, red pepper flakes, and cayenne pepper, cooking for 1 minute until very fragrant and aromatic.
5. Add diced tomatoes, Italian seasoning, salt, and black pepper, simmering for 12-15 minutes until the sauce thickens and flavors develop.
6. Add cooked pasta to the sauce and toss to combine, adding pasta water as needed. Serve with Parmesan cheese and fresh parsley for garnish!