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Overhead view of penne arrabiata with smoked sausage

Penne Arrabiata with Smoked Sausage

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. 
5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 Servings
Calories: 455kcal
Author: Pat Nyswonger

Ingredients

  • 8 ounces penne pasta
  • 4 tablespoons olive oil divided
  • 1 medium onion finely chopped
  • 4 garlic cloves crushed or grated
  • ¼ teaspoon red pepper flakes or to your liking
  • ½ cup red wine
  • 2 cans 14.5 oz. each diced tomatoes
  • 3 tablespoons tomato paste
  • ½ cup chopped fresh parsley
  • 1 tablespoon granulated sugar
  • 1 piece Parmigiano-Reggiano cheese rind optional
  • ½ cup Kalamata olives
  • 16 ounces Italian smoked sausage links sliced diagonally
  • Freshly grated Parmigiano-Reggiano cheese for serving
  • ¼ cup chopped fresh parsley

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

  • If possible, use penne rigate as it has ridges on the outside of the pasta that soak up the sauce.  Regular penne is smooth and the sauce tends to slide off.
  • For an extra layer of heat and spice, you can dice a fresh Serrano chili pepper and add it when you stir in the dried chili flakes.
  • Garlic, parsley, red pepper flakes and peeled whole tomatoes are also traditional ingredients in this sauce.
  • The tomato-based sauce takes its spiciness from red pepper flakes.  It is intended to be very spicy, make adjustments according to your preferred level of heat.
  • The chunk of Parmigiano Reggiano cheese rind added to the simmering sauce will add thickness and umami flavor. 
  • Adding a little starchy pasta water will help ‘glue’ the sauce to the pasta.

Nutrition

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