Smoky Ghost Pepper Pasta

Here’s what you’ll need:

• 1 pint cherry tomatoes, whole
• 1 pound penne pasta
• 1 tablespoon olive oil
• 1 pound hot Italian sausage, casings removed and crumbled
• 1/8 cup chopped fresh sage, plus more for garnish
• 1/4 cup heavy cream
• 1/4 cup Yellowbird Classic Ghost Pepper Hot Sauce, plus more for serving
• 6 oz tomato paste
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 teaspoon smoked paprika
• Salt
• Ground black pepper

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. Blister tomatoes: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add cherry tomatoes and cook until blistered, about 3-5 minutes. Remove from the skillet and set aside.
3. Cook sausage: In the same skillet, brown the sausage until crispy, breaking it up as it cooks. Add the chopped sage and cook until fragrant and crisp. Remove the sausage mixture from the skillet and set aside.
4. Make the sauce: Discard excess oil from the skillet, then add tomato paste, Yellowbird Ghost Pepper Hot Sauce, heavy cream, reserved pasta water, smoked paprika, and Parmesan cheese. Stir well and simmer over low heat for 5-7 minutes, until the sauce thickens slightly. Adjust spice levels with additional hot sauce, if desired.
5. Combine: Add the cooked penne to the skillet and toss until evenly coated in the sauce.
6. Serve: Plate the pasta and top with the blistered cherry tomatoes, crispy sausage and sage, extra Parmesan, and a drizzle of Yellowbird Ghost Pepper Hot Sauce for an extra kick. Season with salt and freshly ground black pepper to taste, and garnish with sage before serving.

This dish brings the heat in all the right ways—cozy, bold, and irresistibly good.