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Pasta Arrabiata

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<p><a href="http://www.flickr.com/photos/seph_swain/2281776696/">Image Credit</a></p>
Ingredients
  Hot italian sausages 1 Pound, cut into 1/2-inch pieces
  Olive oil 3 Tablespoon
  Fennel bulb 1 , trimmed, cored, and cut into 1/2-inch-wide julienne strips
  Marinara sauce 5 Cup (80 tbs)
  Black pepper 1⁄2 Teaspoon, coarsely ground
  Red pepper flakes 1 Teaspoon, crushed
  Salt To Taste
  Penne pasta 1 Pound, dried
  Pitted kalamata olives 1 Cup (16 tbs), coarsely chopped
  Basil leaves 1 Cup (16 tbs), slivered
  Parmesan cheese 1 Tablespoon, freshly grated (For Serving)
Directions

MAKING
1) In a large non-stick skillet, heated over medium heat, brown the sausage pieces for 30 minutes until they are cooked well, stirring occasionally.
2) Using a slotted spoon, take off the sausages and drain them on paper towels.
3) Remove the excess fat and then wipe the skillet clean.
4) In the same skillet, over medium heat, heat 2 tablespoons of oil and sauté fennel for 15 minutes in it.
5) Place the sausage back to the pan and stir in marinara sauce, black pepper, and red pepper flakes and then uncover and simmer the mixture for 10 minutes.
6) Allow a large pot of salted water to come to a boil.
7) Add in the remaining tablespoon of oil and the penne and cook until the penne are just soft.
8) Drain the pasta well and then place it back to the pot.
9) Mix olives and basil with the sauce and add it to the pasta after the sauce is cooked well.

SERVING
10) Serve the pasta at once with the Parmesan after tossing it well with the sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pasta
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes
Servings: 
4

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