I was searching for a quick weeknight meal and decided to make a quick and tasty pasta dish. You can use any pasta you have on hand but because sausage can be a bit heavy, I opted for penne. I cook pasta on a regular basis, it’s quick and delicious!
- 1 lb penne pasta (cook as directed on box)
- 1 lb Italian sausage
- 3 cloves garlic (chopped)
- 1-2 tbsp red pepper flakes (more or less depending on your preference of heat)
- 2 shallots (chopped)
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 1 tsp oregano
- 1 cup grated Parmigiano-Reggiano
- Extra virgin olive oil
Heat olive oil in a large pan and add the chopped shallots, red pepper flakes and garlic. Cook until the shallots are somewhat translucent (without burning the garlic). Add the sausage and crumble; add in the garlic powder, Italian seasoning and oregano. Sausage is usually well flavored, but feel free to add as much flavor as you’d like. Cook the sausage until done about 10-15 minutes.
Bring water to boil in large pot, add kosher salt (use a decent amount, this is the only time to flavor pasta). Drain your pasta (reserve 1 cup of pasta water) once al dente and mix into the sausage mixture. Toss everything together and add half of the Parmigiano-Reggiano mix. You may need to add ¼ cup of the pasta water to loosen everything as well as more olive oil. Once ready plate and finish off with the remaining Parmigiano-Reggiano.
I had left over spaghetti squash, so I separated a bit of the sausage mix and had a healthier low-carb version!