Sausage Arrabiata Recipes

PENNE ARRABIATA

Steps:

• In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
• Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
• Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
• Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.

PENNE ALL'ARRABBIATA WITH SAUSAGE, PEPPERS AND BASIL

Steps:

• Using a fork, pierce the sausages thoroughly and cook them in a large pot filled with ½-inch of water for about 20 minutes. When the water evaporates, fry the sausages in their own fat for another 10 minutes, turning them occasionally. Place them on a paper towel to drain.
• Remove the fat from the pot, add olive oil and onions, then cook, covered, for about 25 minutes on low heat. Next, add the peppers, uncover the pot and cook on medium heat for 5 minutes, stirring regularly.
• Add the tomato sauce, water, wine, and oregano then season with salt, pepper, and red chiles to preference. After bringing it to the boil, leave the liquid to simmer for half an hour, partially covered. In the meantime, slice the sausages into ½-inch thick rounds. After 30 minutes have passed, add the sausages and the fennel seeds into the pot, then cook all together, uncovered, for another 20 minutes.
• Cook the pasta in salted water until al dente. Drain.
• Add the basil and chopped garlic to the sauce, cook for another 5 minutes. Pour the sauce over hot pasta, garnish with cheese, and optionally thyme.

SPICY ARRABIATA PENNE

Steps:

• Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
• In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
• Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.

SPICY SPAGHETTI ARRABIATA WITH ITALIAN SAUSAGE STOVETOP COOKING

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Ingredient(s) used more than once: red pepper flakes Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as sausage in Step 1, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, follow same instructions as sausage in Step 1, breaking up burger until heated through, 4-6 minutes. If using flank steak, separate into a single layer and pat dry. Follow same instructions as sausage in Step 1, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. 1 Cook the Italian Sausage Remove Italian sausage from casing, if necessary.Heat a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and Italian sausage to hot pan.Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes. 2 Make the Sauce Stir seasoning blend and a pinch of red pepper flakes (to taste; reserve remaining for garnish) into hot pan until combined.Add tomatoes, garlic oil, cream base, and 1/4 cup water. Stir constantly until thoroughly combined, 2-3 minutes. 3 Add the Pasta Add pasta and peas to hot pan. Bring to a simmer.Once simmering, stir occasionally until pasta is heated through, 3-5 minutes.Remove from burner. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. 4 Finish the Dish Plate dish as pictured on front of card, topping pasta with Parmesan and remaining red pepper flakes (to taste). Bon appétit!

LINGUINE ARRABBIATA

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, in a large skillet, heat oil over medium-high. Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 minute. Add tomatoes with juice, tomato sauce, and wine. Simmer over medium, stirring occasionally, until slightly thickened, 8 to 10 minutes.
• Cook pasta in boiling salted water 2 minutes less than package instructions for al dente. Drain; add pasta to skillet. Cook, stirring, until pasta is tender, about 2 minutes. Season with salt. Serve, if desired, with Parmesan and red-pepper flakes.

ARRABBIATA SAUCE

Steps:

• Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
• Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
• Stir in parsley. Ladle over the hot cooked pasta of your choice.

PATRICK'S ARRABIATA SAUCE

Steps:

• Place olive oil, butter, and garlic in a large pot; turn heat to high until garlic begins to sizzle, about 2 minutes. Turn heat down to medium; stir in onions and cook and stir until onions are translucent, 2 to 3 minutes. Pour wine over onion mixture; simmer until wine is partially evaporated, about 10 minutes.
• Place tomatoes and basil in the bowl of a food processor; pulse to blend until tomatoes are chunky. Pour tomatoes into onion mixture; cook, stirring about every 5 minutes, until sauce darkens to a deep red color, about 40 minutes. Turn off heat.
• Working in batches, pour the sauce into a food processor and blend until smooth. Stir tomato paste, smoked paprika, sugar, and cayenne pepper into tomato mixture; season to taste with salt.

SPICY ITALIAN PASTA SKILLET (ARRABIATA)

Steps:

• Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add sausage and onions; cook 10 min. or until sausage is evenly browned, stirring occasionally. Add artichokes, pepper and remaining dressing; mix well. Bring to boil; simmer on low heat 7 to 10 min. or until sausage is done, stirring frequently. Meanwhile, cook spaghetti as directed on package, omitting salt.
• Add shrimp, tomatoes and broth to sausage mixture; stir. Cover; simmer 5 to 8 min. or until shrimp turn pink and vegetables are heated through.
• Drain spaghetti. Add to sausage mixture; toss to evenly coat. Top with cheese and parsley.

PENNE ALL'ARRABIATA

Steps:

• In a large skillet, heat 2 tablespoons olive oil over low heat. Add onion, chilies and garlic; cook and stir until fragrant, 2-3 minutes. Add the tomatoes, gently breaking up with the back of wooden spoon; cook until tender over medium heat, about 10 minutes., Meanwhile in a large saucepan, cook penne according to package directions for al dente. Drain pasta, reserving 1/2 cup pasta water. , Add vinegar to thickened tomato sauce; season with salt and pepper. To make breadcrumb topping, heat remaining olive oil over medium heat in second skillet. Add breadcrumbs and fresh thyme, if desired; fry until crispy, 2-3 minutes. Remove from heat., Add drained pasta and reserved pasta water to tomato sauce; toss to coat. Top with fried breadcrumbs. If desired, drizzle with additional olive oil and garnish with fresh herbs and cheese.

BACON ARRABIATA

Steps:

• Boil water and cook pasta according to package directions.
• Saute garlic and mushrooms in olive oil or bacon grease in a pan large enough to fit all the veggies. Season with salt and pepper.
• When mushrooms are soft and brown, remove pan from heat, set mushrooms aside in a small bowl.
• Add white wine and lemon juice to the hot pan and stir with a spoon to deglaze the pan. Return to the heat.
• Add bell pepper, peas, dried herbs, cream and milk. Saute over medium heat until veggies are crisp tender, about 5 minutes.
• Add bacon, mushrooms, chard and parsley. Cook until greens are wilted, about 2 minutes.
• Serve over pasta, with bread so you can mop up all the yummy sauce!