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Baked Penne with Spicy Calabrian Pepper Sausage

Hey everyone! This baked penne with spicy Calabrian pepper sausage is exactly what you need for dinner tonight if you want something quick and with a punch!

This recipe will show you how to make the most scrumptious Calabrian pepper sausage. Fear not if you don't have Calabrian peppers - you can definitely use any other type of sausage! But I find that Calabrian sausage goes extremely well with this pasta dish, really packing in some heat that will blow your taste buds away!

I hope you follow along with this recipe and when you've got a craving for an awesome pasta bake this will be your go-to!

  • 3 OZ Ground Chicken
  • 1 t Serrano Pepper, chopped
  • 1 t Calabrian Peppers, chopped
  • 1/8 t Ground Fennel



  1. To prepare the sausage, measure all the ingredients in a large bowl and mix well to combine. This can be done 2-3 days in advance.
  2. Preheat oven at 400 F and boil water to cook the pasta
  3. Heat olive oil in a pan on medium heat. Add sausage and cook until no longer pink. Transfer to a bowl and set aside.
  4. Once water is boiling, cook pasta until al dente, about 7-8 minutes.
  5. Heat the marinara in a pan and combine pasta, mix well to coat.
  6. Transfer half the pasta into a casserole and layer with half the mozzarella and cooked sausage. Add rest of the pasta followed by sausage and mozzarella.
  7. Transfer casserole to oven and bake 10-15 minutes or until cheese is golden brown.
  8. While the pasta is cooking, chiffonade the basil.
  9. Top pasta with fresh basil, serve hot and enjoy :)

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       Meet Anadi!

Welcome to Cooking With Anadi! I am all about make cooking fun, exciting and finding new ways to bringing classic favourites to you in easy and convenient ways by sharing my personal journey in the world of cooking. Hope you have a great ride!

For the Spicy Calabrian Sausage

  • 1/8 t Anise Seeds
  • 1 t Honey
  • 1 t Water
  • Crushed Chilli Flakes to taste
  • salt and pepper to taste
  • 1 t Olive Oil
  • 3 OZ Penne Rigate
  • 1/2 Recipe Classic Marinara
  • 45 G Mozzarella, shredded
  • 2 T Fresh Basil, chiffonade

For the pasta