Italian Sausage Puttanesca |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
8 ounces penne pasta |
8 ounces hot italian sausage |
1 cup onion, chopped |
1 cup green bell pepper, chopped |
3 garlic cloves, minced |
2 (14 1/2 ounce) cans chopped tomatoes |
1/2 cup kalamata olive, pitted and chopped |
2 tablespoons tomato paste |
1 tablespoon capers, drained |
1 teaspoon anchovy paste |
1/2 cup parmesan cheese, finely shredded |
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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