Spicy Italian Sausage & Penne Pasta

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

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Recipe by Dad’s Home Kitchen with Jase Pashley Course: DinnerCuisine: Italian
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 1 onion finely diced

  • 2 Tbsp Olive Oil

  • 3 garlic cloves minced

  • 1 tsp celery salt

  • 500 g Penne Pasta

  • 400 g spicy Italian sausage or plant based alternative sliced 2cm thick

  • 2 red capsicum sliced into strips

  • 1/2 tsp chilli flakes

  • 1 doz cherry tomatoes sliced in halves

  • 2 Tbsp capers

  • 1 lemon juiced

  • 1 lime juiced

  • 1 cup 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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