Penne Arrabiata with Smoked Sausage
You really can't beat a Classic Arrabiata Sauce. Served with Penne and Smoked Sausage, this truly is the perfect mid week family dinner!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner, Main Course
Cuisine: Italian
Servings: 4
Cost: £1.50 / $2
- 2.5 tbsp good quality Olive Oil
- 7oz / 200g Smoked Sausage, sliced (see notes)
- 3 fat cloves of Garlic, very thinly sliced
- 1 tsp Chilli Flakes, or to taste
- 3 tbsp Tomato Puree (Tomato Paste in the US)
- 2x 14oz / 400g good quality Chopped Tomatoes
- pinch of Sugar (helps balance out any acidity from the tomatoes)
- Salt & Black Pepper, to taste
- 12.3oz / 350g Penne
- 1oz / 30g freshly grated Parmesan, plus more to serve
- 2 tbsp finely diced Fresh Parsley, plus extra to serve
Drizzle the olive oil into a large deep pan over medium heat. Once hot, add the sausage & fry for a few minutes each side until browned.
Push to the edges of the pan then add the garlic & chilli flakes into the centre. Fry for a minute or so until the garlic begins to very lightly colour (careful it doesn't burn).
Stir in the tomato puree and fry for 1-2mins, then add in the chopped tomatoes. Season to taste with salt, pepper and sugar then simmer for 10mins, or until the sauce starts to thicken.
Meanwhile, pop your pasta in salted boiling water and cook until al dente, reserving 1 cup starchy pasta water just before draining.
Stir the drained pasta through the sauce with a splash of the pasta water, then stir in the parmesan and parsley until the parmesan melts. If the sauce is looking a little dry, stir through some more pasta water, a splash at a time. The pasta water will also help emulsify the oils (discard any water you don't use). The final texture should be saucy but not watery and should cling to the pasta. Continue tossing/stirring until it does.
Serve with extra parmesan/parsley and enjoy!
a) Smoked Sausage - You can leave this out and it will still be delicious. However, I highly recommend adding it if you can. I just use regular store-bought smoked sausage, but just use any you can get your hands on.
b) Garlic - If you're struggling to get thin slices then feel free to mince/finely dice it. I just prefer the larger slices through the sauce.
c) Chilli Flakes - I find 1 tsp adds a nice kick to the sauce without being too overpowering. If you're at all weary then start off with 1/2 tsp and add more in later.
d) Starchy Pasta Water - This is a key part of the sauce. The starch molecules will help emulsify the olive oil and create the sauce. Important you scoop out the water just before draining so it's nice and starchy.
e) Calories - Based on using 1/4 tsp sugar and no extra parmesan to serve.
Calories: 429kcal | Carbohydrates: 31.88g | Protein: 18.48g | Fat: 26.07g | Saturated Fat: 7.486g | Polyunsaturated Fat: 3.418g | Monounsaturated Fat: 13.546g | Trans Fat: 0.066g | Cholesterol: 70mg | Sodium: 851mg | Potassium: 770mg | Fiber: 3.7g | Sugar: 1.33g | Vitamin A: 750IU | Vitamin C: 24.8mg | Calcium: 110mg | Iron: 3.2mg