Spicy Italian Sausage Pasta Recipes

Steps:

• Bring a large pan of salted water to the boil, add the pasta, and cook according to the instructions on the packet until nearly 'al dente' (it will finish cooking in step 9).
• Drain, and set the pasta aside.
• Meanwhile, heat the olive oil in a large skillet, and remove the sausage meat from their skins.
• Crumble the sausage meat into the skillet and saute in the hot oil until it is sizzling and cooked through, about five minutes.
• Add the wine to the sausage meat, let it bubble, then stir to dislodge any crispy bits of sausage stuck to the bottom of the skillet.
• Add the chili flakes, if using, and the basil and mix through.
• Next, add the mustard and then the cream.
• Bring slowly to a simmer, stirring now and again.
• Add the cooked pasta, and allow to simmer a few more minutes until it becomes 'al dente'.
• Taste for seasoning and add a little salt or a touch more mustard, if desired.
• Serve hot, garnished with a few basil leaves.

Steps:

• Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned. Transfer to a bowl.
• Add the onion to the saucepan and cook, stirring, until coated with the sausage drippings. Reduce the heat slightly and add the garlic, oregano and red pepper flakes. Stir until the mixture has softened, about 5 minutes.
• Add the crushed tomatoes and tomato sauce to the onion mixture. Stir until fully combined. Season with salt and pepper and stir in the cooked sausage. Reduce heat to low and gently simmer the sauce, stirring occasionally, until slightly thickened, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the penne and cook until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Add the sauce, sprinkle with Parmesan, if using, toss and serve.

Steps:

• Preheat the oven to 450 degrees F.
• Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil. Season with salt and pepper.
• While the sauce simmers, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions instruct. Drain the pasta and add it to the large bowl.
• Add the tomato sauce and half each of the mozzarella, provolone and Parmesan cheeses to the bowl and stir well to combine. Transfer the pasta-sausage mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella, provolone and Parmesan cheeses. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
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Steps:

• In a skillet over medium heat, combine the olive oil, fennel seeds, and chili flakes and cook until the fennel seeds start to snap and pop.
• The onion, half of it finely diced and the other half frenched, should be added to the skillet at this point and sauteed until translucent. (OPTIONAL: If you were to add any green bell pepper, it should be when the onion goes in, and it should be diced.) Add the minced garlic and continue for 1-2 minutes until the garlic starts to lightly brown on the edges.
• Add the spicy Italian sausage in small bits about the size of half a walnut and saute until brown.
• Add the diced roasted red pepper, tomato, marjoram, and basil. Toss with the rest of the ingredients and season with the salt and black pepper.
• Stir in the tomato paste and cook it for 2-5 minutes, until it coats everything and smells sweet; perhaps a bit smokey. Be careful, however, not to burn the tomato paste.
• Pour in the chicken broth and stir to dissolve the tomato paste. Taste and re-season with salt and pepper. Simmer uncovered until the liquid thickens.
• Add the cooked egg noodles and toss the sauce throughout.
• Serve family style on a platter with the parmesan cheese sprinkled over the top.

Steps:

• Warm the oil in a large skillet over medium-high heat. Add the sausage and rosemary; cook, breaking up the meat with a fork, until browned and cooked through, 5 to 7 minutes. Add the garlic, cook 1 minute. Add the tomatoes and stir occasionally until they have broken down and turned into a sauce, 10 to 15 minutes. Stir in the olives for the last 5 minutes of cooking. Add salt to taste, cover and keep warm.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain well and toss with the sauce.