pasta arrabiata

This Spicy Penne Arrabiata is filled with sausage, peppers and the yummiest sauce – it takes less than 30 minutes and only uses one pot!

One Pot Spicy Penne Arrabiata

olive oil

turkey sausage links

yellow onion, diced

garlic,

salt

tsp black pepper

tsp red chili flakes

(796 milliliters) can diced tomatoes

tomato sauce

water

lb dried penne pasta

red bell pepper, chopped

basil,

Fresh grated parmesan cheese,

In a large pot, heat 1 tbsp olive oil on med-high heat. Add turkey sausage, searing for about 2-3 minutes per side.

Using tongs, remove sausage and when cool, slice into bite-sized pieces. Meanwhile, add onion and garlic to pot and sauté for about a minute.

Add sausage pieces back into pan, add salt, pepper and red chili flakes and sauté for another 2-3 minutes. Add diced tomatoes, tomato sauce and water and bring to a boil.

Add penne, then cover with lid and cook, stirring occasionally, for another 8-10 minutes until pasta is fork tender and most of the liquid is absorbed. Stir in red pepper, and cook for another 2-3 minutes.

Serve hot with grated parmesan and fresh basil overtop!

https://www.youtube.com/watch?v=_diEQOL6cYw

This Spicy Penne Arrabiata is a healthier spicy pasta recipe that comes together in 30 minutes!

• 361 calories/7 freestyle points per serving! •

PRINT RECIPE: https://thegirlonbloor.com/one-pot-spicy-sausage-arabiatta/

You really can&#039;t beat a Classic Arrabiata Sauce. Served with Penne and Smoked Sausage, this truly is the perfect mid week family dinner!

Penne Arrabiata with Smoked Sausage

Penne

Smoked Sausage ((see notes))

Garlic,

tbsp Tomato Puree

Olive Oil

tbsp finely diced Fresh Parsley, (plus extra to serve)

tsp Chilli Flakes, (or to taste)

Sugar

Salt & Black Pepper, (to taste)

Sausage

Drizzle your olive oil into a pan over medium heat. Once hot, add sausage &amp; fry for a few minutes each side until brown.

Garlic

Push to the edges of the pan then add your garlic &amp; chilli flakes into the centre. Fry for a couple of minutes until the garlic begins to brown. Meanwhile pop your pasta in salted boiling water and cook until al dente, reserving 1/2 cup / 125ml starchy pasta water just before draining.

Sauce

Once your garlic becomes fragrant, add your tomato puree and fry for 1-2mins, then stir in starchy pasta water. Add your tomatoes then season to taste with salt, pepper and sugar. Allow to simmer for a good 10mins, or until it slightly thickens.

Serve

Add your pasta then stir through your parmesan and parsley. Serve with extra parmesan/parsley and enjoy!

https://content.jwplatform.com/videos/P9S2v78E.mp4

You really can’t beat a Classic Arrabiata Sauce. Served with Penne and Smoked Sausage, this truly is the perfect mid week family dinner!

Penne Arrabiata

My version of a classic Arrabbiata Pasta recipe includes a spicy homemade arrabbiata sauce made with red chili pepper flakes, fragrant garlic and fresh basil. This zesty sauce is tossed with tender fusilli pasta for an easy and satisfying dinner that&#039;s ready in just 30 minutes.

Arrabbiata Pasta Recipe

fusilli pasta

salt (or add as required)

tomatoes tomatoes tomatoes

garlic (- 5 grams)

¼ teaspoon dried oregano (or add as required)

basil leaves (or 3 to 4 basil leaves

black pepper powder (or add as required)

¼ teaspoon sugar (- optional)

water (- optional)

cheese

Heat water together with salt in a pot. Bring the water to a boil.

Add the fusilli pasta. Opt for penne pasta or rigatoni if you do not have fusilli pasta.

On a medium to high heat, cook until the pasta is al dente or cook until softened, based on your preference.

In a colander or strainer, strain the pasta and set aside.

Cooking pasta

Peel and roughly chop tomatoes. Transfer them to a blender or a food chopper or processor.

Without adding any water, blend or process to a smooth puree. Set aside.

Heat olive oil in a pan or skillet. Add finely chopped garlic. Sauté garlic for some seconds.

Add the crushed red chili flakes and mix with the oil and garlic. You can reduce or increase the quantity of red chili flakes as needed. Instead or red chili flakes, you can also add ½ to 1 teaspoon red chilli powder or cayenne.

Next, add the tomato puree. Add salt as per taste and mix well. Cover the pan with its lid.

On a low heat simmer the arrabbiata sauce for 10 to 12 minutes until the raw flavor and taste of tomatoes goes away. Add some water (about ¼ cup) if the tomato puree starts sticking to the pan.

When you see some oil specks on the sauce, this means that the arrabiata sauce is cooked.

Add dried oregano, ground black pepper. You can also add ¼ teaspoon sugar. If the tomatoes are too tangy, then only add sugar. Mix again. You can add sugar as needed depending on the tanginess of tomatoes.

Making arrabbiata sauce

Add the cooked pasta and mix very well, so that the sauce coats the pasta evenly.

Switch off the heat and add 1 teaspoon chopped basil leaves. Gently mix again.

Making arrabbiata pasta

Serve in a bowl or a deep dish garnished with grated vegetarian parmesan cheese and a few basil sprigs. You can top with your preferred cheese if you do not have parmesan cheese.

Enjoy spicy hot arrabbiata pasta with cheese garlic bread or a simple garlic bread. It is also great to serve with a refreshing salad or a soup by the side.

Serving suggestions

It’s best to store the sauce by itself in the fridge, and I personally like to make fresh pasta each time. However, the combined pasta with sauce is also quite delicious to enjoy as leftovers.

Let the sauce and/or pasta cool completely before putting in an airtight container, and keep in the fridge for up to 2 to 3 days.

Storage and Leftovers

Spaghetti arrabbiata is a quick and easy pasta dish made with crushed tomatoes, garlic, cherry peppers, and basil that can be on your table in under 30 minutes.

Spaghetti Arrabbiata

spaghetti

plum tomatoes

tomato paste

garlic (sliced)

cherry peppers (seeded and stems removed, chopped)

hot red pepper flakes

kosher salt (plus more to taste)

basil (chopped)

In a large pan over medium-low heat, saute the sliced garlic in a ¼ cup of olive oil.

Once the garlic turns lightly golden (about 2 minutes), add the cherry peppers and crushed red pepper flakes and cook for 30 seconds more.  Add the tomato paste and cook for 3-5 minutes stirring frequently.

Add the plum tomatoes and give it all a stir.  Bring to a low simmer, stirring frequently.

While the sauce is simmering, bring a large pot of salted water (2 tablespoons kosher salt) to a boil and cook pasta to al dente.

Add the al dente pasta to the pan and cook for 30-60 seconds on medium-low heat. If necessary add a couple ounces of pasta water to loosen if required.  Toss the pasta or stir to coat well.  Turn off the heat and plate immediately.

Hand tear basil leaves and add to the pasta right before serving. Serve with grated Pecorino Romano or parmesan cheese.  Enjoy!

Jim, I love your recipes even tho I’m vegan. I just find ways to amend them. Like you say, make it your own. Happy Holidays.

I've made this and loved it.  I always use Hot Cherry Peppers but, you don't specify.  Do you ever use Sweet Cherry Peppers?  I don't even know if I've ever seen them but some recipes call for them.  This is a great recipe.

https://www.youtube.com/watch?v=4RDCMtCSb6k

Spaghetti Arrabbiata is the perfect pasta dish for those who love some heat.  This arrabbiata sauce is given a kick with the addition of super flavorful spicy cherry peppers and crushed red pepper flakes.  Enjoy!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/spaghetti-arrabbiata/

INGREDIENTS
1 pound spaghetti
1 (28) ounce can high-quality plum tomatoes - hand crushed or blender pulsed
3 tablespoons tomato paste
4 cloves garlic sliced
¼ cup olive oil
3 medium cherry peppers - seeded and stems removed, chopped
½ teaspoon crushed red pepper flakes
½ teaspoon kosher salt plus more to taste
¼ cup basil - chopped

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Top 4 pasta arrabiata recipes from across the web

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One Pot Spicy Penne Arrabiata

Penne Arrabiata with Smoked Sausage

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Spaghetti Arrabbiata

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