Italian Sausage Puttanesca

“I love the savory taste combo of kalamata olives and capers--can't get enough of it. If you aren't up for the heat, use mild Italian sausage or cut the fat with Turkey Italian sausage. If you want it a bit spicier--add a bit of crushed red chile flakes. I think the overall flavor is fairly mild and will probably add more capers and kalamata olives next time I make it.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions.
  2. Drain well.
  3. Meanwhile, remove casings from sasage and saute with onion, pepper and garlic over medium-high heat, stirring and crumbling sausage until sausage is done and vegetables softened (about 7 or 8 minutes).
  4. Remove from heat and drain off fat.
  5. Add tomatoes, olives, tomato paste, capers and anchovy paste to pan and bring to a boil. (I like to give the tomatoes a couple of pulses in the food processor to break them up a little).
  6. Reduce heat and simmer for 5 minutes.
  7. Remove from heat.
  8. Add pasta and stir to combine.
  9. Spray 8-inch square casserole dish with non-stick spray.
  10. Spoon mixture into casserole and sprinkle evenly with Parmesan cheese.
  11. Bake at 400°F for about 15 minutes until cheese melts and begins to brown.

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