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“Spicy Italian sausage and crushed red pepper in a zesty marinara sauce with imported Italian penne pasta.”
1hr 15mins

Ingredients Nutrition


  1. Boil the sausage in water for 20 minutes or until cooked thoroughly. Let the sausage cool (this can be done ahead of time, or the night before). Cut one link into 6 pieces and chop finely in a food processor or with a knife.
  2. Pre-heat oven to 450 degrees. Place the 2 remaining links of sausage in a small baking dish in the oven to brown.
  3. Bring a pot of water (at least one gallon) to a boil. Add the salt to the water. Drop pasta into the boiling water and follow cooking instructions on the box, stirring constantly.
  4. Meanwhile, pour the marinara sauce into a large sauté pan. Add the chopped sausage and crushed red pepper and bring to a simmer on medium -high heat. Stir the sauce so it does not scorch.
  5. When the pasta is done, pour through a strainer. Do not rinse. Add the hot pasta to the sauce and toss completely. Mix in the Romano cheese, setting aside a small amount to top completed dish. Place tossed pasta on a large serving platter.
  6. Remove the sausages from the oven and slice on an angle in 6-8 pieces per link.Place the sausage neatly over the top and serve.Sprinkle with remaining Romano cheese and chopped parsley.
  7. Serves 2 people as a full meal, or 4 as a great spicy side dish or pasta course.

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