Creamy polenta with Parmigiano-Reggiano cheese makes a luscious base for sausages simmered in a spicy, robust sauce.


Recipe Summary

10 mins
35 mins
45 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Arrabbiata Sauce and Sausages:


Instructions Checklist
  • In a large saucepan over high heat, bring the water, milk, and salt to a boil. Add the polenta in a slow, steady stream, stirring continuously with a wooden spoon until incorporated.

  • Continue stirring to prevent lumps from forming. Reduce the heat so the mixture bubbles occasionally.

  • Cook, stirring and scraping the bottom and sides of the pan, until the polenta is thick and starts to pull away from the sides of the pan, 35 to 40 minutes.

  • Remove from the heat. Stir in the butter, a few cubes at a time, then stir in the cheese. Keep warm over very low heat.

  • Heat grapeseed oil in a large saute pan over medium heat. Add the sausages and cook following cooking instructions indicated on the packaging, or until no longer pink in the center, about 8 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer the sausages to a plate.

  • Add the bell peppers and onion to the pan and cook, stirring occasionally, until browned and tender, about 10 minutes.

  • Stir in the pasta sauce and crushed red pepper flakes. Bring to a simmer and return the sausages to the pan. Cover and cook for 10 minutes, then remove from the heat. Slice sausages before serving.

  • To serve, place a mound of polenta onto a plate, and top with the sausage and arrabbiata sauce.


Notes/Footnotes: Although you can use just water and omit the milk, I believe the milk gives polenta an extra creaminess.

Nutrition Facts

771 calories; protein 31.7g 64% DV; carbohydrates 57.9g 19% DV; fat 46.2g 71% DV; cholesterol 82.7mg 28% DV; sodium 2663.4mg 107% DV. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
This was so simple! The no one would suspect the sauce to be from a jar. It tasted like it cooked all day on the stove. The sauce was rich thick and had such depth to it; and it only had the onion and peppers added to it. The Italian sausage was perfect with this dish although I do think that chicken breasts would be delicious too. The polenta was so creamy and velvety and with the added parmesan it was truly delicious! I highly recommend this recipe:-) I will be making this one again and again. Read More