David J Rust's Note:
Wanting a really spicy dinner, I cobbled together this dish of Andouille sausage and peppers. It turned out hot enough to make my roommate leave the room just from the smell alone (but he's overly sensitive) and it tasted really good!
My Private Note
Units: US | Metric
- 2 ounces penne pasta
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon crushed red pepper flakes
- 5 ounces onions, frenched (sliced radially)
- 5 ounces broccoli, cut into florets with stem peeled and sliced thinly
- 4 ounces andouille sausages, cut into 1/2-inch pieces
- 7 ounces garlic, minced (about 3 cloves)
- 3 ounces cherry tomatoes
- 2 ounces roasted red peppers, finely chopped
- 1 ounce pepperoncini pepper, finely chopped
- 1Start by preparing the penne pasta. In a pot of boiling, salted water, cook the penne for about 10 minutes or until al-dente. Remove from the pot and strain until later.
- 2In the same pot (now devoid of water) add the crushed chili flakes to the olive oil over medium-high heat. Once the oil is hot, add the onions and sliced stem pieces of the broccoli. Saute until the onions start to brown on the edges.
- 3Add the andouille sausage and minced garlic, mixing in with the onions and broccoli stems until the sausage starts to brown on the edges.
- 4Add the cherry tomatoes, broccoli florets, and finely chopped roasted bell peppers and cook with the other ingredients until the broccoli florets turn dark green and are fork-tender.
- 5Remove from the heat and stir in the cooked penne pasta and minced pepperoncini peppers. Serve, hot.
Browse Our Top One-Dish Meal Recipes
Nutritional Facts for Spicy Cajun Penne
Serving Size: 1 (840 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1154.5
- Calories from Fat 431
- Total Fat 47.9 g
- Saturated Fat 13.2 g
- Cholesterol 65.1 mg
- Sodium 2579.9 mg
- Total Carbohydrate 147.2 g
- Dietary Fiber 18.4 g
- Sugars 14.8 g
- Protein 45.6 g