Recipe by David J Rust
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!
Top Review by ElleFirebrand
This was okay. There was no sauce to speak of, so I added a bit of white wine to deglaze and then about a cup of tomato sauce. We served it over farfalle which wasn't a great choice; it reminded me of Hamburger Helper. Next time I'll use the penne or fettuccine. Maybe some fresh herbs like basil or cilantro would be nice.
- 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
Directions See How It's Made
- Start 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.
- In 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.
- Add the andouille sausage and minced garlic, mixing in with the onions and broccoli stems until the sausage starts to brown on the edges.
- Add 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.
- Remove from the heat and stir in the cooked penne pasta and minced pepperoncini peppers. Serve, hot.