Marty’s Spicy Sausage & Pasta
Original recipe created 2010-06 by Martin Falatic
I came up with this as a knockoff of a frozen-pasta-meal-in-a-bag I found at the store (very tasty but kinda expensive). You can use your favorite brand-name (or generic) items in this – I listed the brands I enjoyed but experiment away! 🙂
- 16 oz box of rigatoni (Barilla)
- 3 T peanut oil
- 3 bell peppers (1 ea. red, orange, yellow)
- 2 med white onions
- 2 T minced garlic
- 2 t crushed red pepper
- 2 lb Italian sausage (Hillshire Farms)
- 24 oz jar arrabbiata sauce (Bertolli)
Note: if you don’t have a huge wok to work with, consider dividing this recipe in half. Really. It’s all fun and games until you try to put it all together for the final part and realize your pan overfloweth.
Cook pasta al dente per directions, then drain and rinse in cold water. Set aside.
Cut up peppers and onions (1″x1/2″ pieces) and sauté in peanut oil with garlic and spices (sear them, ideally). Set aside.
Slice sausage somewhat thinly and cook thoroughly (blackening is good). Mop up/drain off excess oil.
Put sausage, veggies, and some of the pasta in the pan and mix in the arrabiata sauce. Heat thoroughly and serve. Quite tasty when topped with some grated Parmesean/Romano and/or Asiago cheese.
Calories: 1.5 buttzillion