Ingredients:

  • 1 lb (450g) smoked sausage or kielbasa, sliced into rounds
  • 2 cups (300g) bell peppers (red and green), diced
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) olive oil
  • 8 oz (225g) short pasta (shells, rotini, or penne)
  • 2 cups (480ml) chicken broth, low sodium
  • 1 cup (240ml) heavy cream
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 1 ½ cups (170g) sharp cheddar cheese, shredded
  • ½ tsp (3g) salt
  • ½ tsp (3g) black pepper
  • ¼ tsp (1g) red pepper flakes
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch skillet or Dutch oven. Add the sliced sausage and diced onion, sautéing for 3–5 minutes until the sausage develops a mahogany-colored crust and onions are translucent.
  2. Stir in the diced bell peppers and minced garlic, cooking for another 2 minutes until fragrant.
  3. Pour in the chicken broth, diced tomatoes with juice, and heavy cream. Stir in the uncooked pasta, salt, pepper, and red pepper flakes.
  4. Bring the mixture to a gentle boil, then immediately reduce heat to low. Cover with a lid and simmer for 12–15 minutes, stirring occasionally, until the liquid reduces and pasta is al dente.
  5. Turn off the heat. Sprinkle the shredded cheddar cheese evenly over the top. Place the lid back on for 1–2 minutes until the cheese is melted.
  6. Garnish with chopped fresh parsley before serving.