-
Heat olive oil over medium high heat and lightly fry mini pepperonis for 1-2 minutes, just until they start to crisp.
-
Use a slotted spoon to transfer to a plate lined with a paper towel.
-
Add onions and crushed red pepper flake to pan and salute until onions start to soften.
-
Remove sausage from casings and add to pan, breaking up as it cooks.
-
Once sausage is cooked through, stir in tomato paste and cook for an additional minute.
-
Add canned tomatoes,low-sodium chicken broth, uncooked dried pasta and oregano to the pan.
-
Bring to a simmer and stir in 1/2 of mini pepperonis.
-
Cover pot and reduce heat to low.
-
Let cook covered until pasta is cooked through and sauce has thickened, about 15 minutes.
-
Remove lid and give the pasta and sauce a stir.
-
Season with salt and pepper to taste.
-
Remove from heat, top with shredded cheese and remaining pepperonis.
-
Replace lid and let cheese melt, 1-2- minutes.
-
Garnish with fresh parsley or basil.