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This dish has some serious heat!! If you prefer yours less spicy, simply reduce the amount of red pepper flakes (or omit them all-together). If you would like it with even more bite (like we do!!) add 1/8 teaspoon cayenne pepper when you add the red pepper flakes. This dish goes great with nice warm whole wheat garlic bread.

1/2 box whole wheat penne pasta

1/2 tablespoon extra virgin olive oil

4 medium tomatoes (diced)

2 cloves garlic (minced or pressed)

2 tablespoons tomato paste

1/2 tablespoon crushed red pepper flakes

1 lb cooked and sliced chicken sausage *see note below*

Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium high heat for 1-2 minutes. Add cooked sausage, and heat about 3 minutes to brown. Add diced tomatoes (along with any juices they may have released), garlic, tomato paste, and red pepper. Bring to a good simmer for 1-2 minutes. Reduce heat to medium low, and continue to cook until pasta has finished – the mixture will thicken slightly, due to the tomato paste. If it starts to become too thick, add a spoonfull of the pasta water to thin it out slightly). When pasta is ready, drain and add to the skillet. Stir well until pasta is coated with the tomato mixture.

Serves 4.

*To cook the sausage, preheat oven (I use the toaster oven for this) to 350 degrees. Lay links in a single layer on a foil lined, ungreased tray. Bake for 40 minutes, turning links over halfway through. You can also buy precooked chicken sausage links at most supermarkets – they work great in this recipe also. Just follow the directions above to brown them in the skillet.