Ciao, amici! Elena Moretti here, ready to transport you to the heart of Italy with a fiery twist on a classic pasta dish: Penne Arrabbiata with Sausage. This recipe holds a special place in my heart, as it was born from an unexpected burst of inspiration after attending a local music festival in my hometown of Bologna.
As I swayed to the nostalgic melodies of traditional Italian folk songs, memories of family dinners and laughter-filled kitchens flooded my mind. The rhythmic beat of the tambourine reminded me of the sizzle of garlic in a pan, and suddenly, I knew I had to create a dish that captured both the fire of the music and the warmth of those cherished moments.
Penne Arrabbiata with Sausage Recipe Details
Origins of the Recipe: A fusion of traditional Roman Arrabbiata sauce with the hearty addition of sausage, inspired by the vibrant music scene of Bologna.
- Servings: 4
- Prep time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
- Difficulty: Medium
Ingredients
- 400g penne pasta
- 2 tablespoons extra virgin olive oil
- 4 Italian sausages, casings removed
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (or to taste)
- 800g canned San Marzano tomatoes, crushed
- 1/4 cup fresh basil leaves, torn
- Salt and freshly ground black pepper, to taste
- Grated Pecorino Romano cheese, for serving
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- In a large skillet, heat the olive oil over medium heat. Add the sausage meat and cook, breaking it up with a wooden spoon, until browned and crispy (about 8-10 minutes).
- Add the minced garlic and red pepper flakes to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Pour in the crushed tomatoes, stirring to combine with the sausage and spices. Simmer the sauce for 15 minutes, allowing it to thicken slightly.
- While the sauce simmers, cook the penne in the boiling water until al dente, following the package instructions. Reserve 1/2 cup of pasta water before draining.
- Add the cooked penne to the skillet with the sauce, tossing to coat evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
- Stir in the torn basil leaves and season with salt and pepper to taste.
- Serve hot, garnished with grated Pecorino Romano cheese.
Penne Arrabbiata with Sausage Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 550 |
| Protein | 22g |
| Carbohydrates | 70g |
| Fat | 23g |
| Fiber | 5g |
| Sodium | 680mg |
Allergen Information
This dish contains gluten (from the pasta) and dairy (from the cheese). It may also contain traces of nuts or other allergens depending on the specific sausage used. Always check ingredient labels for potential allergens.
Tips for Sourcing Authentic Ingredients
To truly capture the essence of this Penne Arrabbiata with Sausage, seek out high-quality Italian ingredients:
- San Marzano tomatoes: These sweet, low-acid tomatoes are crucial for an authentic taste. Look for DOP-certified cans in Italian specialty stores or well-stocked supermarkets.
- Italian sausages: Opt for freshly made sausages from your local butcher or Italian deli. The fennel-spiked variety works beautifully in this dish.
- Pecorino Romano: This sharp, salty sheep’s milk cheese adds depth to the dish. Avoid pre-grated versions and grate it fresh for the best flavor.
Penne Arrabbiata with Sausage Recipe Variations
- Vegetarian version: Replace the sausage with grilled eggplant or mushrooms for a hearty meatless option.
- Extra spicy: Double the red pepper flakes or add a finely chopped fresh chili for those who love heat.
- Creamy Arrabbiata: Stir in a splash of heavy cream at the end for a richer sauce.
Penne Arrabbiata with Sausage Pairing Suggestions
This fiery pasta dish calls for a wine that can stand up to its bold flavors. A young, robust Sangiovese from Tuscany or a spicy Primitivo from Puglia would be perfect companions. For beer lovers, a crisp Italian lager like Peroni can help temper the heat.
To enhance the flavor profile, consider serving the pasta with a side of bitter greens like sautéed broccoli rabe or a peppery arugula salad to balance the richness of the dish.
Leftover Ideas
Transform your leftover Penne Arrabbiata with Sausage into a delicious frittata. Simply chop the pasta, mix it with beaten eggs, pour into a skillet, and cook until set. Finish it under the broiler for a golden top. It’s a fantastic way to enjoy the flavors in a new form!
As I take a bite of this Penne Arrabbiata with Sausage, I’m instantly transported back to that magical night in Bologna. The spicy kick of the arrabbiata sauce, mellowed by the rich sausage, creates a symphony of flavors that dance on the palate much like the lively tunes that inspired this dish.
Remember, cooking is an expression of love and creativity. Don’t be afraid to adjust the spice levels or ingredients to suit your taste. The most important ingredient is the joy you bring to the kitchen. Buon appetito!
FAQ
- What does “Arrabbiata” mean?
Arrabbiata means “angry” in Italian, referring to the spiciness of the sauce. - Can I use a different type of pasta?
Yes, you can use other short pasta shapes like rigatoni or fusilli. - How can I make this dish less spicy?
Reduce the amount of red pepper flakes or omit them entirely for a milder version. - Is it possible to make this dish ahead of time?
Yes, you can prepare the sauce in advance and reheat it when ready to serve. Cook the pasta fresh for best results. - Can I freeze the Arrabbiata sauce?
Absolutely! The sauce freezes well for up to 3 months. Thaw and reheat gently before mixing with fresh pasta.
If you loved this recipe, check out more delicious Pasta Recipes for inspiration.