Penne Explosive Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 1 lb penne and cook until just shy of al dente (follow package minus 2 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside. Toss with 1 tablespoon olive oil to prevent sticking if not combining immediately.

In a large heavy skillet or sauté pan over medium-high heat, add 2 tablespoons extra-virgin olive oil and 1 tablespoon butter. When the butter foams, add the crumbled hot Italian sausage. Cook, breaking up with a wooden spoon, until browned and cooked through, about 6–8 minutes. Transfer the sausage to a bowl and set aside, leaving rendered fat in the pan.

Reduce heat to medium. Add the diced onion and sauté in the sausage fat for 4–5 minutes until translucent. Add the minced garlic and 1 teaspoon red chili flakes; cook 30–45 seconds until fragrant.

Add the thinly sliced red bell pepper, sun-dried tomatoes, chopped roasted red peppers and 2 tablespoons rinsed capers. Sauté 2–3 minutes to marry flavors.

Increase heat to medium-high, add 1 cup white wine and deglaze the pan, scraping browned bits from the bottom. Let reduce by half, about 2–3 minutes.

Stir in 3 tablespoons tomato paste and 1 teaspoon red pepper paste (if using). Cook the paste 1 minute to deepen flavor.

Add the 28 oz crushed tomatoes and 1 cup stock. Bring to a gentle simmer, reduce heat to medium-low and simmer uncovered for 10 minutes to concentrate flavors.

Taste and season the sauce with salt and freshly ground black pepper as needed.

Return the browned sausage to the sauce along with optional 2 tablespoons Calabrian chili paste or nduja if you want a pronounced smoky heat. Stir to combine and simmer 4–5 minutes to let the heat infuse.

Creamy finish

Reduce heat to low and stir in 1 cup heavy cream. Heat gently until the sauce is warm and slightly thickened, about 2–3 minutes. Stir in 1 cup grated Parmesan until melted and incorporated. If the sauce is too thick, add reserved pasta water a few tablespoons at a time to reach desired saucy consistency.

Add the drained penne to the skillet. Toss thoroughly so each pasta is coated; cook together for 1–2 minutes so flavors marry. If the pan is not large enough, combine in the pasta pot or a large mixing bowl and toss with sauce.

Stir in the chiffonade of fresh basil, 1/4 cup chopped parsley and 1 teaspoon lemon zest. Taste and adjust salt and pepper. Finish with 1 tablespoon extra-virgin olive oil for sheen if desired.

Serve immediately, passing extra grated Parmesan and extra red chili flakes at the table for more heat.