Ingredients
Method
- Heat olive oil in a large skillet or wide pan over medium-high heat. Add sliced turkey sausage and cook for 3-4 minutes, stirring occasionally, until browned on both sides. Remove sausage to a plate and set aside.
- In the same pan, add diced onion and cook for 3-4 minutes until it starts to soften and become translucent.
- Add bell pepper slices to the pan and cook for 4-5 minutes, stirring occasionally, until peppers begin to soften.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add diced tomatoes with their juices, chicken broth, water, oregano, basil, salt, and pepper. Bring mixture to a boil.
- Add penne pasta to the pan, stirring to combine. Reduce heat to medium and cook for 12-15 minutes, stirring occasionally, until pasta is tender and most of the liquid has been absorbed.
- Return the browned sausage to the pan and stir to combine. Cook for 2-3 minutes until sausage is heated through.
- Remove from heat and let stand for 2-3 minutes to allow any remaining liquid to absorb. Taste and adjust seasoning if needed.
- Garnish with chopped fresh parsley before serving.
Notes
If the pasta seems dry during cooking, add more broth or water as needed. Leftovers keep in the refrigerator for up to 3 days and reheat well with a splash of broth. You can substitute other short pasta shapes like rigatoni or rotini if preferred.