Mostaccioli (or penne) pasta is tossed in my own spaghetti sauce in this versatile, delicious, and budget-friendly dish. You can make the sauce ahead to save time. My family and I both enjoy this. I hope you do too.
- 2 teaspoons canola oil
- ½ cup chopped red onion
- ¼ cup red bell pepper, chopped
- 1 pound bulk pork sausage
- 4 (16 ounce) cans crushed tomatoes
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ tablespoon ground black pepper
- 1 pound mostaccioli or penne pasta
- ½ cup shredded Italian cheese blend
Heat canola oil in a large pot over medium heat. Stir in onion and red pepper; cook until onion has softened and turned translucent, about 5 minutes. Add pork sausage; cook and stir until sausage is crumbly and browned, about 10 minutes. Drain and discard any excess fat.
Stir in crushed tomatoes, garlic powder, Italian seasoning, sugar, salt, and pepper. Bring to a simmer over medium-high heat; reduce heat to medium-low, cover, and simmer 20 to 30 minutes until sauce has reached your desired consistency.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add pasta, and cook until al dente, 8 to 10 minutes. Drain; toss with red sauce and Italian cheese blend. Stir until cheese has melted. Season to taste with salt and pepper before serving.
Preparation time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Servings: 12 – Yield: –