1 lb. of spicy or Italian sausage, casings removed
14.5 oz. can of fire roasted diced tomatoes
1 lb. farfalle pasta
1 tbsp. Italian seasoning
½ tsp. red pepper flakes
1 tsp. salt, divided in half
1 qt. broth of choice
2/3 c. grated parmesan
In a large pan, heat 2 tbsp. of butter over medium heat. Sauté onions for 7 minutes, or until caramelized, adjusting heat as necessary. If the bottom of the pan gets too brown, deglaze with water.
Add bell pepper and garlic, sauté for 3 minutes. Add sausage, using a wooden spoon to break into bite size pieces. Cook for another 5 minutes until browned.
Add tomatoes and pasta, Italian seasoning, red pepper flakes, first ½ teaspoon of salt and stir to combine. Add broth and bring to a boil. Cook to packaging instructions, or bring to a low simmer, cover and cook about 10 minutes, until al dente with a little broth left.
Stir in parmesan cheese, remaining butter, and salt to taste. Cover for 3-5 minutes until all liquid has been cooked off and butter has melted. Serve and garnish with a pinch of red pepper flakes and parmesan cheese.
Optional: Stir in chopped fresh parsley or top with a creamy, melty cheese like mozzarella or burrata. Enjoy!