Spicy Sausage and Sun-Dried Tomato Penne Rigate

I have been a diehard fan of Chile Pepper magazine for years. Despite what the name might suggest to you, it’s not a magazine about over-the-top way-too-hot peppers and foods and sauces. Instead, it has a variety of recipes and articles, catering not only to chile heads, but also people that just want a little kick to their foods. Everything I have made from the magazine has turned out absolutely fantastic. They aren’t playing around. Grab yourself a copy off the news-stand or order a subscription online. Or do what I did and have a subscription for years. And years. And make some of their great recipes like this spicy sausage and sun-dried tomato penne rigate.

Spicy Sausage and Sun-Dried Tomato Penne Rigate

This sausage and pasta dish is creamy, with just a little heat, thanks to spicy sausage, red pepper flake and hot cheese. The original recipe used sliced chicken breast, but I went with chicken sausage for a little more spice. Any chicken would work in this dish, though.

The sun-dried tomatoes, mushrooms, and spinach add a great twist to what would be a great meal by itself. This doesn’t take long to make and will wow your guests with great flavors.

Also try my easy-to-make but still awesome spicy sausage and pasta.

Spicy Sausage and Sun-Dried Tomato Penne Rigate
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Spicy Sausage and Sun-Dried Tomato Penne Rigate

This sausage and pasta dish is creamy, with just a little heat, thanks to spicy sausage, red pepper flake and hot cheese. The original recipe used sliced chicken breast, but I went with chicken sausage for a little more spice. 
Course Main
Cuisine American
Keyword pasta, sausage, spicy, sun-dried tomato
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 703kcal

Ingredients

  • 1 pound penne rigate
  • kosher salt
  • ground black pepper
  • 1 8.5 ounce sun-dried tomatoes
  • 1/2 sweet onion diced
  • 4 ounces mushrooms sliced
  • 3 cloves garlic minced
  • 4 cups spinach fresh
  • 1 pound chicken sausage spicy, sliced thin
  • 2 cups half-and-half
  • 2 cups Habanero Jack shredded cheese
  • 1 1/2 tablespoons dried red pepper flake
  • Parmesan cheese freshly grated, for serving

Instructions

  • Cook pasta per package instructions. When done, reserve 1 cup of the pasta water. Drain and reserve the pasta.
  • Drain the sun-dried tomatoes but save the oil. Chop or slice the tomatoes.
  • In a large skillet, heat 2 tablespoons of the sun-dried tomato oil over medium-high heat.
  • Add the onion, and mushrooms and cook until they start to soften, about 3-4 minutes.
  • Add the garlic and cook another minute.
  • Add the sun-dried tomatoes and spinach. Cook, stirring often, until the spinach wilts. Remove to a bowl and set aside.
  • Add another tablespoon of the reserved sun-dried tomato oil to the skillet. Add the sausage and cook until done and lightly browned. Remove to a plate and set aside.
  • Reduce heat to medium and add the cream and shredded cheese. Bring to a gentle boil then reduce heat to simmer. Stir until the cheese is melted.
  • Add the cooked pasta and 1/2 cup of the reserved pasta water. Stir.
  • Add the red pepper flakes, cooked vegetables and sausage. Stir.
  • Simmer for 10 minutes. If mixture is too thick add a bit more of the reserved pasta water and stir.
  • Serve garnished with freshly grated Parmesan cheese.

Nutrition

Calories: 703kcal | Carbohydrates: 69g | Protein: 35g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 1065mg | Potassium: 559mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3312IU | Vitamin C: 10mg | Calcium: 417mg | Iron: 3mg

Nutritional values are approximate.

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