Ingredients
Equipment
Method
- Heat a Dutch oven over medium heat and add the oil. Add the onion, bell pepper, and celery with a sprinkle of salt. Cook, stirring frequently, until the onions are translucent and the veggies are starting to brown, 7-10 minutes. Add a splash of water if things stick to the pan.
- Add the garlic, chili powder, paprika, oregano, garlic powder, onion powder, thyme, cayenne (if using), salt, pepper, and sausage. Add a splash of water to scrape up any brown bits. Stir until the spices evenly coat the ingredients and cook until the sausage is nearly done, 5-7 minutes.
- Add the diced tomatoes (with their juices), broth, and pasta. Increase the heat until the mixture comes to a low boil. Stir well, cover, and reduce to a low simmer for 10 minutes. Stir occasionally and monitor the liquid level. Add water if the liquid evaporates too quickly. If the pasta is almost ready but the sauce is too thin, cook with the lid off for a minute.
- When the pasta is ready, reduce the heat. Add the milk and cream cheese and stir until the cream cheese is fully melted and incorporated. Gradually add the Parmesan cheese, if using, and stir until melted. The sauce will thicken as it cools.
- Divide the pasta among three meal prep containers. Allow to cool completely before refrigerating. Garnish with parsley if desired.
Notes
This recipe is designed for meal prep, making it convenient for busy weeks. Ensure the pasta cools completely before sealing the containers to prevent condensation.