Spicy Arrabbiata Penne with Italian Sausage
Spicy Arrabbiata Penne with Italian Sausage
Ingredients
For the Pasta
- 1 pound penne pasta
- 1 tablespoon salt, for pasta water
For the Spicy Arrabbiata Sauce
- 2 tablespoons olive oil
- 1 pound Italian sausage, hot or sweet, casings removed
- 1 yellow onion, small, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, or more, to taste
- 28 ounces crushed tomatoes, canned
- 14 1/2 ounces diced tomatoes, canned, undrained
- 2 tablespoons tomato paste
- 1/2 teaspoon granulated sugar
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil for the pasta.
⏱️ 5 min
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove the cooked sausage with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 4
Stir in the minced garlic and red pepper flakes. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Add the crushed tomatoes, diced tomatoes (with their juice), tomato paste, and granulated sugar to the skillet. Stir well to combine. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes, or up to 25 minutes, to allow the flavors to meld. Stir occasionally.
⏱️ 15 min
- 6
While the sauce simmers, add the penne pasta to the boiling water. Cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
⏱️ 10 min
- 7
Stir the cooked Italian sausage back into the arrabbiata sauce. Add the chopped fresh basil and parsley, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min
- 8
Drain the cooked penne and add it directly to the sauce. Toss to coat the pasta thoroughly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 9
Serve immediately, garnished with freshly grated Parmesan cheese and an extra sprinkle of fresh parsley or basil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Arrabbiata Penne with Italian Sausage
Ingredients
For the Pasta
- 1 pound penne pasta
- 1 tablespoon salt, for pasta water
For the Spicy Arrabbiata Sauce
- 2 tablespoons olive oil
- 1 pound Italian sausage, hot or sweet, casings removed
- 1 yellow onion, small, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, or more, to taste
- 28 ounces crushed tomatoes, canned
- 14 1/2 ounces diced tomatoes, canned, undrained
- 2 tablespoons tomato paste
- 1/2 teaspoon granulated sugar
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil for the pasta.
⏱️ 5 min - 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove the cooked sausage with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.
⏱️ 7 min - 3
Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 4
Stir in the minced garlic and red pepper flakes. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Add the crushed tomatoes, diced tomatoes (with their juice), tomato paste, and granulated sugar to the skillet. Stir well to combine. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes, or up to 25 minutes, to allow the flavors to meld. Stir occasionally.
⏱️ 15 min - 6
While the sauce simmers, add the penne pasta to the boiling water. Cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
⏱️ 10 min - 7
Stir the cooked Italian sausage back into the arrabbiata sauce. Add the chopped fresh basil and parsley, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min - 8
Drain the cooked penne and add it directly to the sauce. Toss to coat the pasta thoroughly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 9
Serve immediately, garnished with freshly grated Parmesan cheese and an extra sprinkle of fresh parsley or basil, if desired.
⏱️ 1 min