Penne Arrabiata with Smoked Sausage

Penne arrabbiata is fiery, garlicky pasta that pulls no punches. This recipe leans into the heat with red pepper flakes and red wine, then layers in smoked sausage for a savory, smoky depth of flavor. Briny Kalamata olives and the spicy tomato sauce give it a rich, bold, flavor. It’s quick enough for a weeknight but also feels like a special meal.

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Here’s Why This Penne Arrabiata Recipe Works

Smoky depth: Smoked sausage adds richness and savory flavor that takes classic arrabbiata to another level.

Balanced heat: Red pepper flakes and garlic bring bold spice without overwhelming the sauce.

Sauce that clings: A thick, tomato-rich sauce coats the penne so the spice and smoke stay in every forkful. If you’d like to start with a homemade base, use my Marinara Sauce.

Briny contrast: Kalamata olives cut through the richness with salty, tangy pops of flavor.

If you’re in the mood for something creamy and baked, my Cheese Stuffed Pasta Shells are a perfect choice.

Smoked sausage adds richness and savory flavor that takes classic arrabbiata to another level. For a Spanish-inspired twist, see my Spanish Pasta with Chorizo.

Spicy Tomato Pasta with Sausage

Smoked sausage penne arrabbiata is pasta with attitude; spicy, garlicky, and layered with smoky, savory depth. If you’re craving more comfort food with a kick, try my sausage rigatoni for another Italian pasta favorite.

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

5 from 3 votes

Penne Arrabiata with Smoked Sausage

By Pat Nyswonger

This Italian Penne Arrabiata with smoked sausage is a quick and easy, one-pot meal.  Penne pasta, smoked sausage and Kalamata olives are tossed in a rich tomato-based, spicy sauce that is well balanced with fresh parsley and basil. 

If you make this recipe, please leave a star rating and comment.

Servings: 6 Servings

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Ingredients 

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• ▢ 8 ounces dry penne pasta
• ▢ 4 tablespoons olive oil, divided
• ▢ 1 onion, finely chopped
• ▢ 4 garlic cloves, crushed or grated
• ▢ ¼ teaspoon crushed red pepper flakes, or to your liking
• ▢ ½ cup red wine
• ▢ 2 (15 ounce) can canned diced tomatoes
• ▢ 3 tablespoons tomato paste
• ▢ ½ cup fresh chopped parsley
• ▢ 1 tablespoon granulated sugar
• ▢ 1 piece Parmigiano-Reggiano cheese rind, optional
• ▢ ½ cup Kalamata olives
• ▢ 16 ounces Italian smoked sausage links, sliced diagonally
• ▢ grated Parmigiano-Reggiano cheese
• ▢ ¼ cup fresh chopped parsley

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Instructions 

• Bring a large pot of salted water to a boil over high heat.  Add the penne and cook according to the manufacturers’ instructions.  Drain the pasta in a colander, reserving 1/2 cup of the water.  Return the pasta to the cooking pot and toss with 2 tablespoons of the olive oil.  Cover the pot of pasta and keep warm.
• Heat the remaining 2 tablespoons of olive oil in a large skillet set over medium heat.
• Add onions and cook 3-5 minutes until soft.  Stir in the red pepper flakes and the garlic, cook for 30 seconds until the garlic is fragrant.  
• Pour in the wine and stir to deglaze the pan.
• Add the tomatoes, tomato paste, parsley, sugar and the cheese rind, if using.  Bring to a boil, then reduce the heat to low.
• Stir in the sliced olives and smoked sausage, stirring to combine in the sauce and simmer for 10 minutes. 
• Remove and discard the cheese rind then stir in 1/4 cup of the reserved pasta water.
• Add the cooked penne, toss to combine and heat through.
• Serve garnished with Parmigiano-Reggiano cheese and the chopped parsley.

Notes

Cook pasta al dente: Keep the penne slightly firm so it holds its shape and won’t turn mushy in the sauce.

Adjust spice level: Use about 1 teaspoon red pepper flakes for medium heat, adding more if you like it spicier.

Sear the sausage: Brown the smoked sausage well to build flavor and give the sauce a smoky base.

Deglaze with wine: Pour in red wine after sautéing to release the browned bits from the pan and deepen the sauce.

Don’t over-reduce: Cook just until the sauce thickens enough to coat the pasta. Too long and it may become too salty.

Nutrition

Serving: 1 serving, Calories: 455kcal, Carbohydrates: 22g, Protein: 13g, Fat: 34g, Saturated Fat: 9g, Polyunsaturated Fat: 21g, Cholesterol: 48mg, Sodium: 738mg, Fiber: 2g, Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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