A hearty and flavorful one-skillet meal featuring Italian sausage, pasta, tomatoes, and cheese, inspired by Ree Drummond’s comforting cooking style. Perfect for a quick and satisfying dinner.
1 tablespoon olive oil
1 pound ground beef Italian sausage
1 medium yellow onion, diced
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
2 cups beef broth
12 ounces uncooked 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 chopped fresh parsley
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef Italian sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 7 minutes.
Add the diced onion to the skillet and cook until softened, about 3 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the diced tomatoes with their juice, tomato sauce, and beef broth. Stir to combine.
Add the uncooked penne pasta, dried Italian seasoning, crushed red pepper flakes, salt, and black pepper. Stir well to combine all ingredients.
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Remove the skillet from heat. Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the top.
Cover the skillet again and let it sit for 3 to 5 minutes until the cheese melts.
Garnish with chopped fresh parsley before serving.