This recipe is something I threw together based off of my Spicy Chicken & Bowties. It’s basically the same thing, only this time I threw some fennel seed and basil into the mix. I’m not big on tomato sauce with my pasta (unless it’s spaghetti and meatballs) and hubby doesn’t like white sauce, so I usually use lots of olive oil and garlic and just throw in anything that sounds good at the time. Usually sun dried tomatoes, red pepper flakes, fresh ground pepper and some sort of veggie (frozen peas or tiny broccoli flowerets work great) and some garlic salt.
This was fabulous as a leftover for lunch yesterday! I heated some olive oil in a skillet and tossed the refrigerated leftover into the pan. Sauteed for a few minutes to warm it up and enjoyed every bite!
Sausage and Penne in Garlic Olive Oil
1 box (1 lb) of penne pasta
3 cloves of garlic, minced
Sun dried tomatoes (about a palmful)
2 green onions, chopped
1 tsp red pepper flakes
1 tbsp dried basil
freshly ground pepper
1 cup of pasta cooking water (see below)
NOTE: You can substitute the peas with the tiny heads of broccoli off the florets.
Place the sun dried tomatoes in enough hot water to cover and let sit to soften.
Pour frozen peas into a bowl and cover with hot water.
Cook penne pasta until al dente. While pasta is cooking, drain sun dried tomatoes and slice into small pieces. In 2 tbsp of olive oil, sauté minced garlic and green onion until tender. At this point if pan is dry or drying out add another tbsp of olive oil. Add red pepper flakes and sun dried tomatoes sauté a few more minutes. Add remaining herbs and sausage and toss to coat. Again, IF the pan is dried out, add a little more olive oil. Season with garlic salt and pepper to your taste. Drain the peas and add peas to sausage mixture in pan. Cook for a few minutes to mingle flavors and until peas are heated. Turn off heat.
Drain pasta. Add pasta to sausage mixture and toss to coat. If to dry, add a bit more olive oil and heat everything for a few minutes, tossing to coat.