A hearty and flavorful one-pan meal featuring Italian sausage, pasta, tomatoes, and cheese, inspired by Ree Drummond’s comforting skillet dishes. Perfect for a quick weeknight dinner.
1 pound Italian sausage links, casings removed
1 medium yellow onion, diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice
2 cups chicken broth
1 cup water
12 ounces penne pasta
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
Heat olive oil in a large skillet over medium-high heat.
Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
Remove the cooked sausage from the skillet and set aside, leaving the rendered fat in the pan.
Add the diced onion to the skillet and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Return the cooked sausage to the skillet.
Pour in the diced tomatoes with their juice, chicken broth, and water. Stir to combine.
Add the dried Italian seasoning, crushed red pepper flakes, salt, and black pepper. Stir well.
Bring the mixture to a boil.
Add the penne pasta to the skillet, stirring to submerge the pasta in the liquid.
Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Remove the skillet from heat and sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
Cover the skillet again and let it sit for 3-5 minutes until the cheese melts.
Sprinkle chopped fresh parsley over the top before serving.