Italian-American Sausage and Peppers Over Pasta

Slice the bell peppers into strips about 1/2-inch wide. Cut the yellow onion into half-moons. Mince the garlic. Slice the Italian sausages into coins about 1-inch thick.

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering. Add the sliced sausage in a single layer — do not crowd the pan. Brown for 3-4 minutes per side until deeply golden. Remove the sausage with a slotted spoon and set aside on a plate.

Reduce heat to medium. Add the remaining tablespoon of olive oil to the same Dutch oven. Add the sliced onion and bell peppers. Season with 1 teaspoon salt. Cook, stirring occasionally, for 8-10 minutes until the vegetables are softened and beginning to caramelize.

Pour in the tomato sauce and stir to combine with the peppers and onions. Nestle the browned sausage coins back into the sauce. Bring to a gentle simmer, cover, and let cook for 15 minutes to meld the flavors together. Stir in half of the fresh basil.

While the sauce simmers, bring a large pot of water to a rolling boil. Add 2 tablespoons salt. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.

Add the drained spaghetti directly to the Dutch oven with the sausage and pepper sauce. Toss everything together over medium heat, adding a splash of reserved pasta water if needed to loosen the sauce and coat every strand. Divide among warm bowls.

Finish with a generous snowfall of grated Parmesan, a sprinkle of the remaining fresh basil, and a crack of black pepper. Serve immediately with extra Parmesan at the table.