September 20, 2007
Penne Arrabbiata ("Angry" Pasta)
With tomatoes and vegetarian sausage
1 pound penne pasta
Water for boiling
1-3 tablespoons olive oil
1 or more teaspoons red pepper flakes
5 cloves garlic, minced
1 24-ounce can fire-roasted diced tomatoes
1 package vegetarian Italian sausage (optional), cut into half-moon shapes
Add pasta to boiling water and cook until al dente.
Heat the oil in a large sauté pan. Add the garlic and red pepper flakes, and sauté for about 5 minutes.
Add the tomatoes, stirring to combine with the garlic and pepper flakes. After about 5 minutes, add the sausage, if you're using it. Simmer for about 10 minutes or until the sausage is hot and tender.
Place pasta in individual plates or shallow bowls, and spoon tomato mixture over it. Add salt and pepper to taste.
- Instead of diced tomatoes, you can puree the can of tomatoes in a food processor or blender before adding them to the sauce. If you're not using the sausage, you can puree the cooked mixture after it comes off the stove.
- Serve with garlic bread and a small green salad.
Recipe courtesy of Compassionate Cooks, LLC.