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Mains · Pasta

Alsicciata

A rustic sausage, tomato and spinach penne — quick, spicy and comforting.

H Shared by Hannah ✓ Home-tested in Hannah's kitchen
Makes
3–5 bowls
Cook
~30 min
The story behind it
Hannah
Learnt from her "second mom", Penny

I learnt this from Penny — my good friend's mom, and my "second mom". I picked it up while visiting her, and it quickly became a favourite I now make for the family all the time. An Italian-inspired dish, made with good South African pork sausages.

Heritage Italian-inspired · made with South African pork sausages
Ingredients
  • 250 gPenne pasta
  • 1Red pepper
  • 1Onion
  • 5–6Pork sausages
  • 3 clovesGarlic
  • 1 tspCrushed chilli
  • 1 packetTomato paste
  • ½ cupWhite wine
  • 400 gCanned chopped tomato
  • 1 bagSpinach
Method

  1. Boil the pasta

    Boil the pasta in heavily salted water, drain and set aside.

  2. Fry onion & pepper

    Fry the chopped onion and red pepper in butter or olive oil.

  3. Add the sausage

    Take the skin off the sausages, add to the pan, and break apart with the back of a spoon.

  4. Garlic & chilli

    Mix in the crushed garlic and chilli.

  5. Tomato paste

    Stir in the tomato paste.

  6. Wine & tomato

    Stir in the white wine and canned tomato, and let it cook for a while.

  7. Wilt the spinach

    Add the spinach and let it wilt into the sauce.

  8. Combine & serve

    Mix in the boiled pasta — then it's ready to serve.

Tip: Cook with chilli oil for extra chilli flavour, and serve with parmesan or another cheese (optional).
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