Lunchbreak: Aglio olio with spicy sausage and tomatoes, prepared by Archie Reyes, Native Tongue Magazine

Archie Reyes, Editor-in-Chief
Native Tongue Magazine

Saturday, November 19
3:00 p.m. - 5:00 p.m.
KIPP Art Gallery
1932 S. Halsted

Aglio Olio with Spicy Sausage and Tomatoes

1 pound dried spaghetti
4 Tablespoons olive oil
4 cloves garlic, minced
2 teaspoons red pepper flakes
1/4 cup parsley, chopped
3/4 cup tomatoes, diced
2 spicy sausage links, cut into 1/4” slices

In a large pot, boil water and add a generous amount of salt. Add pasta once the water is boiling and let cook until al dente, 8-12 minutes. Meanwhile, pre-heat the olive oil in a large skillet to medium heat, 1 minute. Add the sliced sausage and cook until slightly crisp, 3 minutes. Add the garlic and red pepper flakes, stir, and cook until fragrant, 2 minutes (adjust the heat as necessary to keep the garlic from burning and becoming bitter). Transfer the cooked pasta to the skillet. Increase the heat to medium-high and cook, stirring frequently, until the noodles are fully coated. Top with chopped parsley and tomatoes, season with salt and pepper, and serve immediately.