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.