Spicy Spaghetti Arrabiata With Italian Sausage Stovetop Cooking Food

SPICY SAUSAGE PENNE ALL'ARRABBIATA

Steps:

• 1. In a large pot, bring salty water to a boil; add pasta and cook according to the package instruction.
• 2. In a large bowl, add whole tomatoes and crush with bare hands; set aside. In a large saucepan over medium, heat oil. When it starts to shimmer, add garlic and red pepper flakes; cook until fragrant, about 5 minutes.
• 3. Add red onion and cook until softened, about 3 minutes. Add sausage and cook for 3 minutes. Add crushed tomatoes, Italian seasoning, salt, black pepper and sugar. Increase heat to medium-high and bring to a simmer. Cook for 8 minutes.
• 4. Remove from heat and add chopped basil; stir to combine. Drain pasta and add it to the sauce. Stir and serve; garnish with cheese and more basil.
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SPICY ITALIAN PASTA SKILLET (ARRABIATA)

Steps:

• Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add sausage and onions; cook 10 min. or until sausage is evenly browned, stirring occasionally. Add artichokes, pepper and remaining dressing; mix well. Bring to boil; simmer on low heat 7 to 10 min. or until sausage is done, stirring frequently. Meanwhile, cook spaghetti as directed on package, omitting salt.
• Add shrimp, tomatoes and broth to sausage mixture; stir. Cover; simmer 5 to 8 min. or until shrimp turn pink and vegetables are heated through.
• Drain spaghetti. Add to sausage mixture; toss to evenly coat. Top with cheese and parsley.

SPICY ARRABIATA PENNE

Steps:

• Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
• In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
• Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.