Penne garlic pasta with spicy sausage offers a quick and flavorful meal. This recipe focuses on caramelizing garlic and balancing it with savory sausage for a satisfying dish.
Key takeaways
- Infuse garlic and herbs into olive oil over low heat without burning.
- Cook pasta al dente and reserve starchy water for thickening.
- Brown sausage separately and drain excess fat.
- Season generously with salt, pepper, and adjust heat to taste.
Garlic Penne with Spicy Sausage
Ingredients
- 1 cup extra virgin olive oil
- 25 to 30 garlic cloves, finely chopped or grated
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 pinch crushed red pepper flakes
- 2 (24 ounce) jars marinara sauce
- Kosher salt and black pepper
- 3/4 pound spicy ground Italian sausage or chicken sausage
- 1 pound dry penne pasta
Instructions
- In a large pot, combine the olive oil, garlic, dried oregano, dried basil, dried parsley, and red pepper flakes. Cook over medium-low heat, stirring occasionally, until the garlic is golden and caramelized, 8-10 minutes. Add the marinara sauce and season with salt and black pepper. Stir to combine.
- Roll the sausage into tiny grape-size meatballs and place them in the sauce. Stir to combine. Partially cover the pot, reduce the heat to low, and cook for at least 1 hour, stirring every hour or so.
- When ready to serve, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and divide the hot pasta among plates, topping each with sauce, parmesan, and oregano.
- For Instant Pot: In the instant pot, combine the olive oil, garlic, dried oregano, dried basil, dried parsley, and red pepper flakes. Set the instant pot to sauté and cook until the garlic is golden and caramelized, 5 minutes. Stir in the marinara sauce and season with salt and black pepper.
- Roll the sausage into tiny grape-sized meatballs and place them in the sauce. Stir to combine. Cover and cook on high pressure for 20 minutes.
- For Slow Cooker: In the slow cooker, combine the olive oil, garlic, dried oregano, dried basil, dried parsley, red pepper flakes, marinara sauce and season with salt and black pepper. Stir to combine. Roll the sausage into tiny grape-size meatballs and place them in the sauce. Stir to combine. Cover and cook on low for 6-8 hours.
Notes
– Internal temperature: If using chicken sausage, ensure it reaches an internal temperature of 165°F (74°C) for food safety.
– Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
– Make-ahead: The sauce can be prepared a day in advance and stored in the fridge, allowing the flavors to meld even more. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The Technique That Makes It: Infusing the Olive Oil
The magic of this simple yet flavorful garlic penne lies in the careful infusion of olive oil with garlic and herbs. This isn’t just about sautéing garlic; it’s about gently coaxing out its aromatic compounds into the fat without burning them. Burning garlic turns bitter and ruins the dish. The key is low, slow heat. By starting with cold or room-temperature olive oil and adding the finely chopped or grated garlic, oregano, basil, parsley, and red pepper flakes, you allow the flavors to meld and bloom as the oil gradually heats up. This slow infusion process extracts the garlic’s sweetness and pungency, creating a fragrant base for the marinara sauce. The temperature should never get so high that the garlic browns; aim for a gentle simmer where tiny bubbles form around the garlic pieces. This method ensures every strand of penne is coated in a rich, herbaceous, garlicky oil, forming the foundation of the sauce.
Troubleshooting
- Problem: Garlic is bitter or burnt.
Fix: This is due to overheating the garlic. Start with cold oil and garlic, and heat very gently. If it starts to brown too quickly, remove the pan from the heat immediately and let it cool slightly before continuing at a lower temperature. For future attempts, chop or grate the garlic finer to ensure it cooks evenly and doesn’t scorch. - Problem: Sauce is too thin.
Fix: Ensure your pasta is cooked al dente (about 1 minute less than package directions). Reserve at least 1 cup of the starchy pasta water before draining. Add this starchy water to the marinara sauce as it simmers with the infused oil and sausage. The starch in the water will help thicken the sauce and emulsify it with the oil. - Problem: Sausage is dry or crumbly.
Fix: Brown the sausage separately over medium heat, breaking it up into bite-sized pieces. Drain off excess fat before adding it to the marinara sauce. Avoid overcooking the sausage; it should be cooked through but still moist. - Problem: Not enough flavor.
Fix: Ensure you are using a generous amount of garlic and fresh-tasting dried herbs. Taste and adjust seasoning with kosher salt and freshly ground black pepper at the end of cooking. A pinch more red pepper flakes can also enhance the overall flavor profile if you prefer more heat.
Substitutions
- Spicy Sausage: Mild Italian sausage can be used for less heat, or a plant-based sausage alternative for a vegetarian option. The result will be a milder or meat-free version of the dish, respectively.
- Marinara Sauce: A good quality arrabbiata sauce will provide more heat, while a simple crushed tomato base (seasoned with salt, pepper, and herbs) allows for more control over the final flavor. Using a different sauce will alter the final taste profile significantly.
- Penne Pasta: Any short pasta shape like rigatoni, fusilli, or rotini will work. The sauce will cling slightly differently depending on the ridges and twists of the pasta, but the overall eating experience will remain similar.
- Herbs: Fresh herbs can be substituted for dried. Use approximately three times the amount of fresh herbs (e.g., 3 tablespoons chopped fresh oregano, basil, and parsley). Add fresh herbs towards the end of the sauce simmering time to preserve their vibrant flavor.
Pro tips
- Don’t rush the garlic: Cook it slowly over medium-low heat until golden, not browned, to develop its sweet, nutty flavor.
- Internal temperature: If using chicken sausage, ensure it reaches an internal temperature of 165°F (74°C) for food safety.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Make-ahead: The sauce can be prepared a day in advance and stored in the fridge, allowing the flavors to meld even more.
This penne with a lot of garlic is a testament to how simple ingredients, when treated right, can create a truly exceptional meal. Try this recipe and share your favorite variations or serving suggestions!
Frequently asked questions
How do I prevent the garlic from burning?
Start with cold olive oil and add the finely chopped garlic. Heat the oil very gently over low heat, stirring frequently. The goal is to slowly infuse the oil with garlic flavor, not to brown or crisp the garlic. If it starts to color too quickly, remove the pan from the heat.
Can I use fresh garlic instead of dried herbs?
Yes, you can substitute fresh herbs for dried. Use about three times the amount of fresh herbs (e.g., 3 tablespoons total chopped fresh basil, oregano, and parsley). Add fresh herbs towards the end of the sauce simmering time to maintain their bright flavor and aroma.
What if I don’t have spicy Italian sausage?
You can use mild Italian sausage for a less spicy version, or even chicken or turkey sausage. For a vegetarian option, use a plant-based Italian-style sausage. The flavor profile will change slightly, but the texture and overall dish will still be delicious.
How can I make the sauce thicker if it’s too thin?
The key is to reserve about a cup of the starchy pasta water before draining the penne. Add this reserved water, a little at a time, to the simmering sauce. The starch will help to emulsify the sauce and thicken it beautifully, creating a richer consistency.
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