Pasta allo Scarpariello

Cook Pete's Penne until al dente in salted boiling water. Reserve some pasta water before draining.

Sauté crumbled sausage and diced bell peppers.

In the same skillet, sauté minced garlic and red pepper flakes. Add diced tomatoes and cook briefly.

Combine cooked pasta with sauce.

Add back sausage and peppers and adjust consistency with pasta water if needed.

Season with salt and black pepper.

Serve on a plate, sprinkle with parmesan cheese.

Garnish with torn basil leaves.