This was a hit with everyone here, highly recommend! Easy to make and don’t you just love a one pot meal?

1 tablespoon olive oil

1 pound sweet Italian sausage

1 yellow onion, diced

2 teaspoons oregano

1/2 teaspoon fennel seeds

2 garlic cloves, minced or pressed

salt and pepper

1 (28 oz) can tomato puree

2 tablespoons tomato paste

4 cups chicken broth

1 pound fusilli pasta

1/3 cup mascarpone cheese

1 1/2 cups shredded mozzarella cheese

1/4 cup Parmesan cheese, plus more for topping

10 – 12 basil leaves, plus more for topping

1 In a large deep skillet, heat olive oil over medium heat. Add sausage, cook and crumble until it starts to brown, about 5 minutes. Add onion and cook until softened and translucent and sausage is well browned, 5 – 7 minutes.

2 Add oregano, fennel seeds, garlic, salt and pepper to taste and stir to combine. Add tomato puree, tomato paste, chicken broth and stir to make sure everything is well combined.

3 Add pasta and stir until it is totally covered in sauce. Turn heat to low and put lid on pan. Simmer, stirring occasionally, until pasta has absorbed the liquid and is tender, about 20 minutes.

4 Turn off the heat. Add mascarpone and stir to combine. Add mozzarella and stir until melted. Add Parmesan and basil, tearing large leaves as needed. Garnish with more Parmesan and basil leaves.

recipe from The Pioneer Woman