Penne all'Arrabbiata with Spicy Chicken Sausage

Recipe

1 lb penne pasta

2- 14.28 oz cans whole peeled tomatoes

12 cloves garlic (sliced)

2 spicy chicken andouille sausage (sliced into rounds)

3-4 tablespoons extra virgin olive oil

3 red chilis (deseeded and sliced lengthwise)

1/2 cup chopped Italian flat leaf parsley (reserving some for garnish)

1/4 cup fresh basil (chopped for topping)

1/2 teaspoon red chili flakes

salt to taste

1 cup grated pecorino cheese plus 1/2 cup for topping

In a large pot bring about 6 quarts of water to a boil for your penne pasta. After you cook and drain your pasta in the same pot begin making your arrabbiata sauce. On medium-high heat add in about 3-4 tablespoons of extra virgin olive oil. Once that’s heated up add in your sliced garlic, sliced red chilis, and chicken andouille . Once the sausage is brown add in the whole tomatoes, chopped parsley (keeping some on reserve for finished pasta topping), chili flakes, and salt to taste. Place a top on the pot and let simmer for about 10-15 minutes or until the whole tomatoes have completely broken down. once your sauce is ready add in the penne pasta and toss in the sauce adding all that flavor into the pasta. Stir in 1 cup grated pecorino cheese. Plate the pasta and top with fresh basil, fresh parsley, and more cheese. Enjoy!