Arrabiata pasta with spicy sausage
Arrabiata pasta with spicy sausage
Ingredients
For the Pasta
- 1 pound Penne pasta
- 1 tablespoon Kosher salt, for pasta water
For the Sauce
- 1 pound Hot Italian sausage, casings removed
- 2 tablespoons Olive oil
- 1 Yellow onion, medium, finely chopped
- 4 Garlic cloves, minced
- 28 ounces Crushed tomatoes, canned
- 2 tablespoons Tomato paste
- 1 teaspoon Red pepper flakes
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper, freshly ground
- 1/4 cup Fresh basil, chopped
- 1/4 cup Fresh flat-leaf parsley, chopped
- 1/2 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, typically 10 to 12 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
⏱️ 12 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the hot Italian sausage, breaking it up with a wooden spoon as it cooks. Cook until deeply browned and cooked through, about 5 to 7 minutes. Remove the cooked sausage from the skillet with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pan.
⏱️ 7 min - 3
Reduce the heat to medium. Add the finely chopped yellow onion to the skillet and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 6 min - 4
Stir in the crushed tomatoes, tomato paste, red pepper flakes, kosher salt, and black pepper. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min - 5
Return the cooked sausage to the sauce. Reduce the heat to low, cover, and let the sauce simmer for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 6
Add the drained pasta directly to the sauce in the skillet. Toss vigorously to combine, ensuring every piece of pasta is coated in the spicy sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min - 7
Stir in half of the fresh chopped basil and fresh chopped flat-leaf parsley. Serve immediately in bowls, garnished with the remaining fresh herbs and a generous sprinkle of freshly grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Arrabiata pasta with spicy sausage
Ingredients
For the Pasta
- 1 pound Penne pasta
- 1 tablespoon Kosher salt, for pasta water
For the Sauce
- 1 pound Hot Italian sausage, casings removed
- 2 tablespoons Olive oil
- 1 Yellow onion, medium, finely chopped
- 4 Garlic cloves, minced
- 28 ounces Crushed tomatoes, canned
- 2 tablespoons Tomato paste
- 1 teaspoon Red pepper flakes
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper, freshly ground
- 1/4 cup Fresh basil, chopped
- 1/4 cup Fresh flat-leaf parsley, chopped
- 1/2 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, typically 10 to 12 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
⏱️ 12 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the hot Italian sausage, breaking it up with a wooden spoon as it cooks. Cook until deeply browned and cooked through, about 5 to 7 minutes. Remove the cooked sausage from the skillet with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pan.
⏱️ 7 min - 3
Reduce the heat to medium. Add the finely chopped yellow onion to the skillet and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 6 min - 4
Stir in the crushed tomatoes, tomato paste, red pepper flakes, kosher salt, and black pepper. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min - 5
Return the cooked sausage to the sauce. Reduce the heat to low, cover, and let the sauce simmer for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 6
Add the drained pasta directly to the sauce in the skillet. Toss vigorously to combine, ensuring every piece of pasta is coated in the spicy sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min - 7
Stir in half of the fresh chopped basil and fresh chopped flat-leaf parsley. Serve immediately in bowls, garnished with the remaining fresh herbs and a generous sprinkle of freshly grated Parmesan cheese.
⏱️ 2 min