Sausage & Peppers Arrabiata Recipe

Prep

Remove sausage from casings if using links. Slice onions and bell peppers thinly; mince garlic and chop basil and parsley. Bring a large pot of salted water to a boil for the pasta but do not cook yet.

Heat a large heavy skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil. Add the sausage (broken into 1-inch pieces or crumbled) and sear without crowding, 4–6 minutes, until browned on most sides. Remove the sausage to a plate and set aside, leaving rendered fat in the pan.

If the pan is dry, add the remaining 1 tablespoon olive oil. Add the sliced onion and cook 3–4 minutes until beginning to soften. Add the sliced red and green bell peppers and cook another 5–6 minutes until softened and slightly caramelized.

Add the minced garlic and red pepper flakes to the vegetables and cook 30–60 seconds until fragrant, taking care not to burn the garlic. Return the browned sausage to the pan and stir to combine. Cook together 1–2 minutes to marry flavors, then remove from heat while you prepare the sauce base if using the same pan.

In the same skillet (wipe out excessively burned bits but keep the fond), add tomato paste and cook over medium heat 1 minute, stirring, to deepen flavor. If using, add the 1 tablespoon red wine and scrape up any brown bits, letting it reduce 1 minute.

Add the canned crushed tomatoes to the pan, stir to combine with tomato paste and sausage/peppers. Add dried oregano, chopped basil (reserve a pinch for garnish), sugar if using, salt, and black pepper. Bring the sauce to a gentle simmer.

Reduce heat to low and simmer, uncovered, 12–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust seasoning — add more red pepper flakes if you want it spicier, or a pinch more sugar if too acidic.

If you removed the sausage/peppers earlier, return them to the sauce now, stirring to coat and heat through for 2–3 minutes so the sausage finishes cooking and absorbs the sauce flavor.

While the sauce simmers, cook the pasta in the boiling salted water according to package directions for al dente. Reserve 1 cup of pasta cooking water before draining.

Add the drained pasta to the skillet with the sauce (or transfer sauce to the pasta pot). Toss over medium heat 1–2 minutes, adding reserved pasta water a few tablespoons at a time as needed to loosen and glossy-coat the pasta. Stir in 1 teaspoon extra olive oil.

Taste and adjust seasoning. Divide among plates or bowls, sprinkle with grated Parmesan and chopped parsley, and garnish with the reserved basil. Serve immediately.