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Penne with Spicy Sausage and Black Olives Recipe

Name: Penne with Spicy Sausage and Black Olives
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 4 Spicy Italian Sausages; 1 Red Onion; 2 Cloves of Garlic; 1 Tsp Crushed Red Pepper Flakes; 200 ml Red Wine; 350 g Dried Penne Pasta; 150 g Asparagus; 100 g Black Olives, pitted and halved; 150 g Ricotta Cheese; 80 g Pecorino Romano Cheese, grated; 1/2 Lemon, zest only; 2 Tbsp Olive Oil

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This is a yummy pasta dish with spicy sausage and black olives. You cook sausage and mix it with penne pasta, olives, and cheese. It's a bit spicy and very tasty!

Ingredients

4 Spicy Italian Sausages

1 Red Onion

2 Cloves of Garlic

1 Tsp Crushed Red Pepper Flakes

200 ml Red Wine

350 g Dried Penne Pasta

150 g Asparagus

100 g Black Olives, pitted and halved

150 g Ricotta Cheese

80 g Pecorino Romano Cheese, grated

1/2 Lemon, zest only

2 Tbsp Olive Oil

Method

Heat a large frying pan over medium heat and add 1 tablespoon of olive oil. Squeeze the sausage meat out of the casings and into the pan.

Cook the sausage meat, breaking it apart with a wooden spoon, until browned and crispy, about 8-10 minutes. Remove from the pan and set aside.

In the same pan, add the remaining olive oil, diced red onion, and minced garlic with a pinch of salt. Cook for 5-6 minutes until softened.

Stir in the crushed red pepper flakes and cook for 1 minute.

Pour in the red wine to deglaze the pan, cooking until the wine is reduced by half.

While the sauce is cooking, bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente.

Trim the asparagus and cut into 1-inch pieces. Add to the pasta water during the last 3 minutes of cooking.

Drain the pasta and asparagus, reserving a cup of pasta water.

Add the cooked sausage back to the pan with the onions and garlic. Mix in the black olives.

Toss the pasta and asparagus with the sausage mixture, adding a bit of reserved pasta water to loosen, if needed.

Stir in the ricotta cheese and half of the Pecorino Romano until you get a creamy sauce.

Finish with lemon zest and the remaining Pecorino Romano cheese. Serve immediately.

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