Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium-high heat. Add the crumbled sausage and cook, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes. Transfer the browned sausage to a bowl and set aside, leaving rendered fat in the pan. If the pan is excessively greasy, pour off all but 1 tablespoon.

Sauté aromatics and vegetables

Reduce heat to medium. Add the diced onion and bell pepper to the pan and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant.

Build the sauce

Stir the browned sausage back into the pan with the vegetables. Add the crushed tomatoes (14 oz passata), 1 cup broth, dried oregano, dried basil, red pepper flakes, salt and black pepper. Stir to combine and bring the mixture to a gentle simmer.

Simmer

Lower the heat to maintain a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally, until sauce thickens slightly and flavors meld. Taste and adjust salt, pepper, or red pepper flakes as needed.

Pasta / grain (choose one)

Cook pasta

While the sauce simmers, bring a large pot of salted water to a rolling boil. Add 12 oz penne and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta.

Finish pasta in sauce

Add the drained pasta to the skillet with the sausage sauce. If the sauce seems thick, add pasta cooking water a few tablespoons at a time until sauce coats the pasta (typically 1/4–1/2 cup). Toss gently to combine and heat through for 1–2 minutes so the pasta absorbs flavor.

Finishing & garnish

Add cheese and herbs

Remove pan from heat. Stir in 3/4 cup grated Parmesan until melted and incorporated. Taste and adjust seasoning. Stir in lemon zest (optional) and torn fresh basil.

Serve

Portion between plates or bowls, sprinkle remaining 1/4 cup Parmesan and additional basil over each serving. Serve hot.