Italian Sausage Pasta Puttanesca. A quick and easy dinner using grilled Italian or other sausage. You can have this one on the table in mere minutes and you can even use leftover sausage!
Italian Sausage Pasta Puttanesca. Dinner in minutes!
Originally published Nov, 2008.
Everyone needs a quick supper idea from time to time and one of my favourites is this Italian Sausage Pasta Puttanesca.
A puttanesca sauce is very quick and easy to make with some great flavours melding together in it. You may prefer to leave out the anchovy paste or capers if you dislike them and still have a very tasty dish.
A batch of my homemade Italian Sausage! Using store bought is fine, though.
This one is particularly fast to put together if you have leftover sausages from the grill to work with. I can have mine on the table in 20 minutes!
Grilled fish or chicken also go well with this sauce.
Vine ripened tomatoes.
Vine ripened tomatoes are great for this recipe but you can use the same amount of canned tomatoes out of season. We also often use cherry or grape tomatoes in this recipe because that’s what we usually have on hand for salads.
This is a great recipe to use them up when they are a few days old and need to be used up quickly.
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Italian Sausage Pasta Puttanesca
Italian Sausage Pasta Puttanesca. A quick and easy dinner using grilled Italian or other sausage. You can have this one on the table in mere minutes and you can even use leftover sausage!
Ingredients
- 1 1/2 lb Italian sausage, grilled and sliced (garlic sausage works well too)
- 4 cups diced tomatoes, diced
- 1 tsp brown sugar
- 3 cloves garlic minced
- 3 tbsp extra virgin olive oil
- 1 cup red onion , diced
- 12 ounce package dry spaghetti
- 2/3 cup pitted kalamata olives
- 1 cup red pepper diced
- ½ tsp chilli flakes or 2 tbsp hot sauce, optional
- 3 tbsp chopped capers, optional
- pinch Salt and pepper to season
- 1 teaspoon anchovy paste, optional
- 1/4 cup chopped fresh basil
- Parmesan cheese
Instructions
- Boil the pasta in well salted water for about 8 minutes or until al dente.
- Grill sausages until completely cooked. Slice.
- Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and onions and sauté for about a minute or two until the onions soften but do not brown.
- Turn the heat to high and toss in the olives, tomatoes, brown sugar, chilli flakes, anchovy paste and capers and cook until the tomatoes just start to break down.
- Add the red pepper cook for an additional minute. You can add the sausage to the sauce at this point if you prefer, or just serve it on top of the finished pasta.
- Season the sauce with salt and pepper to taste. If the sauce is too thick you can add a little of the pasta water to thin it down.
- Add the chopped basil.
- Toss the sauce with the pasta and serve with freshly grated or shaved parmesan cheese.
Nutrition Information
Yield
8Serving Size
1 servingAmount Per Serving Calories 553Total Fat 35gSaturated Fat 11gUnsaturated Fat 0gCholesterol 65mgSodium 903mgCarbohydrates 41gFiber 4gSugar 6gProtein 19g