Creamy Sausage and Bell Pepper Pasta

Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to package directions until al dente, then drain and set aside.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain any excess fat.

Add the chopped onion and sliced bell peppers to the skillet with the sausage. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.

Stir in the minced garlic and cook for 1 minute more until fragrant.

Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to medium-low, cover, and cook for 10 minutes, allowing the flavors to meld.

Stir in the heavy cream and 1/2 cup of grated Parmesan cheese until well combined and heated through, about 2 minutes.

Add the cooked and drained pasta to the skillet, tossing to coat evenly with the creamy sauce. Serve immediately, garnished with extra Parmesan cheese if desired.