Penne with Arrabiatta Sauce

So, while I cannot lay claim to this recipe, I tested it out (and tweaked it a bit) from a site I found online and it is pretty delicious!!  (see here if you want the original recipe http://allrecipes.com/recipe/arrabbiata-sauce/detail.aspx)

I had some sausage (spicy and regular) on hand, so I defrosted those and threw them in the mix.  I was skeptical of the recipe; growing up sauce (made on Sunday mornings and used for sauce sandwiches prior to lunch of course) was always made early in the morning, left to simmer for a good portion of the morning hours before being ready for Sunday Lunch at 2.  This was a quick (under 1 hour) sauce recipe for a spicy marinara that was both easy and tasty.

So....Penne Arrabiatta with Sausage became Sunday lunch.  Along with a side of roasted garlic bread and a dipping sauce of fresh basil, pecorino romano cheese and olive oil.  .....drool.

You will Need:

1 medium onion, chopped

6 garlic cloves, minced

3/4 c red wine (preferably a pinot noir- the sauce is pretty spicy, a pinot will balance the dish as it is mild)

Crushed red peppa' and brown suga'

2 tbsp brown sugar

1 1/2 tsp crushed red pepper flakes (throw in a few more for good measure if you like it hot!)

1-3 tbsp  chopped FRESH basil 

2 large cans crushed red tomatoes

1 small can tomato paste

Fresh parsley- for garnish only

salt and pepper to taste

EVOO


To Cook:

1.  Heat a little olive oil in a pan.  

2.  Open up your sausages, and throw in your links (I used 2 spicy, 2 sweet) and do NOT cut them!  (I learned this mistake once before).  Let them brown in the pan on medium for about 5-8 min.

3.   Next throw in your chopped onion and garlic cloves, and let simmer with the sausage links for 5 min or until the onion is translucent.4.  Stir in your red wine, crushed red pepper, brown sugar, basil, tomato paste, salt & pepper.  Let sit over medium heat for 2-3 minutes, then throw in both cans of crushed tomatoes.  



Sausages browning!





Sauce simmering away



****NOW you can cut your sausages!  Make sure the insides aren't pinky (which may be hard to tell with spicy sausage as its already a little red inside).  They will cook faster when they're smaller.

Tip:  If you're cooking with sweet and spicy sausages, you may want to cut them differently so your family/guests can tell the difference.  Nothing worse than hoping to bite into a sweet sausage and getting a mouth full of burn!

5.  Bring to a boil.  Reduce heat to medium (the recipe I used said "uncovered", but I'd rather use a splatter cover than clean up the mess later)

6.  Let simmer over med heat for 15-20 minutes. 

7.  Serve over penne pasta.





Mmm!!  Spicy, hearty, creamy Penne Arrabiatta.




Roasted garlic Italian bread, with pecorino romano cheese,
extra virgin olive oil and fresh basil dipping sauce.



Delizioso!!