The first unofficial pasta challenge happened with our recent YouTube video! Lauren decided to go basic with her macaroni skillet but I up'd my game once again, hopefully for a win, with my penne pasta la vista aka penne arrabbiata! Check out how it all went down in the video below.
** makes 2 large or 4 small servings
3 C uncooked penne noodles
1 tbsp olive oil
2 garlic cloves, minced
1/2 tsp chili flakes (1/4 tsp for less spicy)
1/4 C finely diced pickled pepperoncini peppers
1-2 tbsp brine from the pickled pepperoncini peppers
1 C canned crushed tomatoes
ground pepper to taste
1/4 C finely chopped basil leaves
GO VEGGIE parmesan grated topping (optional)
While your pasta is boiling in salted water prepare the sauce by heating a large pan over medium heat and adding 1 tbsp of olive oil and the italian sausage. Brown the sausage for 4-5 minutes and once it has some colour on it add minced garlic and chili flakes. Lower the heat to medium-low to prevent the garlic from burning.
Then stir in the pickled pepperoncini peppers and brine. Sauté for 3-4 minutes. Then stir in the crushed tomatoes and bring it up to a simmer for 4-5 minutes. Once pasta is cooked to al dente, drain it and toss it in the pan with the sauce.
Toss in ground pepper, fresh basil, and a drizzle more of olive oil. Serve immediately and garnish with vegan parmesan if desired!