Spicy Penne Puttanesca with Chicken Sausage
Picture this: a steaming plate of al dente penne adorned with a vibrant medley of tomatoes, olives, capers, and garlic, all harmoniously combined with the savory goodness of chicken sausage. That's what awaits you in this remarkable recipe for Spicy Penne Puttanesca with Chicken Sausage.
Equipment
- 1 large skillet
Ingredients
- ½ box whole wheat penne pasta
- ½ tablespoon extra virgin olive oil
- 4 medium tomatoes (diced)
- 2 cloves garlic (minced or pressed)
- 2 tablespoons paste
- ½ tablespoon crushed red pepper flakes
- 1 lb ooked and sliced chicken sausage *see note below*
Instructions
- 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.
Video
Notes
*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.