Something that I like doing is experimenting with classic pasta dishes. It’s winter here down under at the moment and having a spicy kick in a pasta dish is just what I’ve been craving for on the very cold nights we have been having. So I came up with this easy spicy Italian sausage recipe.
I’ve also been on a vegan/vegetarian alternative hunt lately too. As much as I like to get my meat fix, I also don’t want to leave Bec out either. I want her to experience a meat dish that I want to cook. Even though I’m not a vegetarian, I still try to make my recipes suitable for her as well.
With the massive variety out there today for plant based meats, I guarantee that if I just gave you a bowl of this pasta dish, you wouldn’t not know that you were not eating meat. You can get a good great vegan/vegetarian grocer. If you’re a meat eater, then a good spicy Italian sausage like nduja is perfect. And for those who aren’t a big fan of spice but still want that Italian taste, I would go for pisto sausage.
The penne pasta is perfect to hold the spicy sauce created from the sausage, capers, tomatoes and is balanced with the lemon & lime juices.
Spicy Italian Sausage & Penne Pasta
Course: DinnerCuisine: Italian4
servings10
minutes20
minutesIngredients
1 1 onion finely diced
2 Tbsp 2 Olive Oil
3 3 garlic cloves minced
1 tsp 1 celery salt
500 g 500 Penne Pasta
400 g 400 spicy Italian sausage or plant based alternative sliced 2cm thick
2 2 red capsicum sliced into strips
1/2 tsp 1/2 chilli flakes
1 doz 1 cherry tomatoes sliced in halves
2 Tbsp 2 capers
1 1 lemon juiced
1 1 lime juiced
1 cup 1 vegetable stock
Salt & pepper to taste
Small handful of fresh basil & parsley chopped for garnish
Directions
- In a large pot, boil your penne as per packet instructions. Cook them al dente as you don’t want to over cook them.
- Meanwhile, in a fry pan on medium heat, add the olive oil, onions, garlic, celery salt, capsicum & sausage.
- Cook for approx 8 – 10 minutes stirring frequently.
- Take your pasta off the heat & drain well.
- Add the pasta to the pan & stir through to evenly coat the pasta.
- Add the capers & chilli flakes & stir though for a minute.
- Pour in the vegetable stock & simmer for approx 5 minutes.
- Add your lemon & lime juice and stir though for another minute.
- Take off the heat & add salt & pepper to taste the stir through.
- Serve & garnish with fresh basil & parsley. Enjoy!
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