One-Pot Sausage Pasta

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Ingredients

• 1 tablespoon olive oil

• 1 pound sweet Italian sausage, casing removed

• 1 yellow onion, diced

• 2 teaspoons dried oregano

• ¼ teaspoon fennel seeds

• Pinch of red pepper flakes

• 2 garlic cloves, minced

• Kosher salt and black pepper

• One 28-ounce can tomato puree

• 2 tablespoons tomato paste

• 4 cups (1 quart) low-sodium chicken broth

• 1 pound fusilli pasta

• ⅓ cup mascarpone cheese

• 1½ cups grated mozzarella cheese

• ¼ cup Parmesan shavings, plus more for serving

• 10 to 12 fresh basil leaves, plus more for serving

Directions

1. In a large deep skillet, heat the olive oil over medium heat. Add the sausage and cook and crumble it until it starts to brown, about 5 minutes.

2. Add the onion and cook, stirring often, until softened and translucent and the sausage is well browned, 5 to 7 minutes.

3. Add the oregano, fennel seeds, red pepper flakes, garlic, and salt and black pepper to taste. Stir to combine.

4. Add the tomato puree and tomato paste and stir to make sure everything is well combined.

5. Add the broth and the pasta to the pan. Dump in the pasta right out the package.

6. Turn the heat to low and place the lid on the pan. And stir until it's totally sealed in sauce.

7. Simmer, stirring occasionally, until the pasta has absorbed the liquid and is tender, about 20 minutes.

8. Turn off the heat. Add the mascarpone and stir to combine.

9. Add the mozzarella.

10. And stir until it's melted.