Try out our Spicy Sopressata & Garlic Penne recipe today! This dish features pasta tossed with crispy sopressata, garlic, and blistered cherry tomatoes in a silky olive oil sauce.
Prep Time 10 Min | Cook Time 20 Min | Serves 4
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1 cup cherry tomatoes, halved
- 4 oz sopressata
- 1/4 cup white wine
- 1/3 cup Parmesan, grated
- 2 tsp sea salt
- 1 tsp ground black pepper
- 4 oz fresh basil, for garnish
Directions
- Fill a large pot with water and add a pinch of salt. Bring it to a boil over high heat. Add the pasta and cook according to the package instructions until al dente.
- While the pasta cooks, thinly slice the sopressata if needed, then cut the slices into narrow strips. Heat olive oil in a large skillet over medium heat. Add the sopressata in an even layer and cook for 3-4 minutes, stirring occasionally, until slightly crisp.
- Add the garlic and red pepper flakes and cook for 60 seconds, stirring constantly, until fragrant. Add the cherry tomatoes and cook for 2-3 minutes. Pour in the white wine and scrape up any bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
- Reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Add the pasta to the skillet and toss to coat, adding small amounts of reserved water as needed to create a light sauce.
- Remove from the heat, sprinkle in the Parmesan, and toss until melted. Season with salt and pepper and top with fresh basil. Serve immediately.
- Enjoy!