Spicy Sausage Penne all'Arrabbiata
This classic flavorful dish is slightly elevated with a nice smoky taste to it! Quick to prepare, you can enjoy this pasta dish in less than 1/2 hour.
Ingredients
- 1 lb. dry penne pasta, cooked and drained
- 1 can (28 oz.) whole peeled tomaotes, such as San Marzano
- 3 tbsp. olive oil tips & tricks
- 3 large cloves garlic, pressed
- 1/2 tsp. red pepper flakes, or more to taste
- 1 cup red onions, finely diced
- 1 cup garlic sausage, cut into small pieces see Recipe
- 1/2 tsp. Italian seasoning see Recipe
- 1/4 tsp. ground Himalayan pink salt
- 1/2 tbsp. brown sugar, or more to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 6 fresh basil leaves, chiffonaded, plus more for garnish tips & tricks
- grated Grana Padano cheese, for garnish
Directions
- In a large pot, bring salted water to a boil; add pasta and cook according to the package instructions.
- In a large bowl, add whole tomatoes and gently crush them with bare hands; set aside.
- In a large saucepan over medium heat, add oil. When it starts to shimmer, add garlic and red pepper flakes; cook until fragrant, about 5 minutes.
- Add red onions and cook until softened, about 3 minutes.
- Add garlic sausage and cook for 3 minutes.
- Add crushed tomatoes, Italian seasoning, salt, black pepper and sugar. Increase the heat to medium-high and bring to a simmer. Cook for 8 minutes.
- Remove from the heat and add chopped basil; stir to combine.
- Drain pasta and add it to the sauce. Stir and serve; garnish with cheese and more basil.