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1
Bring a pot of water to a boil.
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2
Boil the bow tie pasta until its al dente (according to package instructions for al dente).
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3
While the pasta is boiling, cut the onion and bell pepper in slices (about 1/4 to 1/2 inch wide).
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4
Heat a large skillet on medium heat and add the sausage; squeeze the sausage out of its casing into pieces about the size of a quarter.
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5
As the sausage is cooking, add the sliced onions and bell peppers.
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6
Add half of the olive oil; reserve the other half for use later.
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7
Then, add the red pepper flakes, and half of the pepper; reserve the other half of the pepper for garnish.
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8
Add the oregano, and salt.
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9
Gently stir all of the ingredients in the skillet together.
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10
Then, add the cut tomatoes and water.
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11
Stir all of the ingredients together.
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12
Add just 1 tablespoon of the parsley; reserve the other tablespoon for garnish.
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13
Add the drained al dente pasta, and gently stir the ingredients together and continue heating
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14
Add the slices of mozzarella on top of the ingredients in the skillet leaving space in between each slice.
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15
Add each teaspoon of ricotta cheese in between each slice of mozzarella.
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16
Garnish with the remaining olive oil, pepper, and parsley.
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17
Lastly, sprinkle the parmesan cheese on top.
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18
Cover the skillet with a lid and let simmer until the mozzarella cheese is melted (about 5 minutes).
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19
Serve hot right out of the skillet.
