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Overhead shot of Arrabiata in a saucepan garnished with parmesan, chilli flakes and parsley
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5 from 5 votes

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 Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: Italian
Servings: 4
Calories: 429kcal
Cost: £1.50 / $2


  • Large Frying Pan & Wooden Spoon
  • Sharp Knife & Chopping Board
  • Large Pot & Colander
  • Fine Cheese Grater


  • 12.3oz / 350g Penne
  • 7oz / 200g Smoked Sausage (see notes)
  • 2x 14oz / 400g good quality Chopped Tomatoes
  • 1oz / 30g freshly grated Parmesan, plus more to serve
  • 3 fat cloves of Garlic, very thinly sliced
  • 3 tbsp Tomato Puree (Tomato Paste in the US)
  • 2.5 tbsp good quality Olive Oil
  • 2 tbsp finely diced Fresh Parsley, plus extra to serve
  • 1 tsp Chilli Flakes, or to taste
  • good pinch of Sugar
  • Salt & Black Pepper, to taste


  • Drizzle your olive oil into a pan over medium heat. Once hot, add sausage & fry for a few minutes each side until brown.
  • Push to the edges of the pan then add your garlic & 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.
  • 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.
  • Add your pasta then stir through your parmesan and parsley. Serve with extra parmesan/parsley and enjoy!



a) Smoked Sausage - You can leave this out and it will still be delicious. With the same token if you're looking to use a different meat then grilled chicken works perfectly in this recipe.
b) Garlic - If you're struggling to get thin slices then feel free to mince/finely dice it. I just find that thin slices infuse the oil a bit better.
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