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Penne Al'Arrabbiata with Sausage and Red Pepper
An easy pasta dish that tastes like a trip to Italy
Servings (slide to adjust): servings
Calories per serving: 379kcal
Equipment
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Ingredients
- ½ pound Italian Sausage
- 2 sweet red peppers
- ¼ cup *olive oil
- 1 tablespoon anchovy paste
- 3 cloves garlic chopped
- ½ cup dry red wine
- ½ cup frozen spinach
- 1 teaspoon red chili flakes
- ½ pound penne pasta
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper, freshly ground
- 2 tablespoons pine nuts
- 1 tablespoon flat-leaf parsley, minced, fresh
- 3 ounces Parmigiano-Reggiano cheese
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Roast the peppers directly over the stovetop flame of a gas oven, until they are blackened on all sides. Transfer to a large bowl, cover with plastic wrap and let steam for 20 minutes. Peel the peppers and chop them into 1-inch pieces.
- Heat the olive oil in a large skillet over medium-high heat. Cook the sausage. Break it up as you go along. It should be fully cooked by the time to get to the next step.
- Add the anchovy paste and garlic and cook for 1 minute. Stir in the chopped red peppers, then add the red wine. Add the frozen spinach, breaking it up as you go. Boil until the pan is nearly dry. Stir in the chili flakes. Remove from the heat.
- Bring a large pot of water to a boil, add salt, and drop in the pasta. Cook for about 9 minutes or until the pasta is tender. You will be cooking it further in the sauce. Drain, reserving some of the pasta water. Return the sauce to medium-high heat and stir in the pasta. Cook for 5 minutes, to allow the flavors to mingle. Add a spoonful of pasta water if the sauce looks too dry. Remove from the heat.
- Season with salt and pepper. Add the pine nuts and parsley and toss well. Tip into a large serving bowl, garnish with an over-generous grating of Parmigiano-Reggiano and serve immediately.
- Serve with a nice salad and garlic bread. Enjoy!
Notes
If you are running low on peppers like I was, you can add roasted peppers in a jar. I always have a jar of these in my refrigerator just in case - and they're good on sandwiches, too!
Nutrition
Calories: 379kcalCarbohydrates: 36gProtein: 16gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 22mgSodium: 612mgPotassium: 394mgFiber: 6gSugar: 2g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.