Ingredients
- •6 hot Italian sausage links
- •1 lb rigatoni or penne pasta
- •3 tbsp olive oil
- •6 cloves garlic, sliced
- •½ tsp red pepper flakes
- •1 can (28 oz) crushed San Marzano tomatoes
- •1 cup chicken broth
- •½ cup dry white wine
- •¼ cup fresh basil, torn
- •¼ cup fresh parsley, chopped
- •Grated Pecorino Romano for serving
- •Salt and pepper
Instructions
1
Vacuum seal sausages
2
Sous vide at 142°F (61°C) for 1 h 30 min
3
Remove sausages, pat dry, and slice into rounds
4
Heat olive oil in large skillet over medium heat
5
Brown sausage rounds on both sides, 4–5 min total
6
Remove sausages
7
Add garlic and red pepper flakes to pan, cook 1 min
8
Add white wine and deglaze
9
Add crushed tomatoes and chicken broth
10
Simmer 15 min
11
Return sausages to sauce
12
Cook pasta until al dente
13
Drain pasta, reserving 1 cup pasta water
14
Toss pasta with sausage and sauce
15
Add pasta water as needed
16
Stir in basil and parsley
17
Serve with Pecorino Romano
Notes
- •Use hot sausage for authentic spicy kick
- •Rigatoni or penne work best
- •Great for family dinners
Nutrition information
Calories
580 cal
Protein
26g
Fat
32g
Carbs
48g
Tags
italianspicypastaweeknight