Fiery garlic-chili tomato sauce with browned Italian sausage

$2.63/serving$2.68at the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• penne200 g
• Italian sausage (hot for extra fire)300 g
• on the vine tomato5 ea
• garlic4 cloves
• ground cayenne1/4 tsp
• parmesan cheese1/2 cup, grated
• parsleya handful
• olive oil2 tbsp

Method

1Boil the pasta

• •Bring a large pot of salted water to a boil.
• •Cook the penne 10 to 12 minutes until tender.
• •Scoop out 1/2 cup of the pasta water, then drain.

2Brown the sausage

• •Meanwhile, squeeze the sausage out of its casings into a large pan with the olive oil over medium-high heat.
• •Cook 5 minutes, breaking it into bite-size pieces, until browned.

3Arrabbiata sauce

• •Add the thinly sliced garlic and cayenne and cook 1 minute until fragrant.
• •Grate the tomatoes on a box grater, discarding the skins, and pour them in.
• •Simmer 6 to 8 minutes until thick and brick-red.
• •Season to taste.

4Toss and plate

• •Toss the drained pasta through the sauce, loosening with pasta water until it clings.
• •Divide between two bowls.
• •Top with the parmesan and chopped parsley.