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Italian Sausage Puttanesca Recipe

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This recipe for Italian Sausage Puttanesca is from Elizabeth and Collier's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz uncooked penne pasta
8 oz hot turkey Italian sausage
1 c chopped onion (I double this)
1 cup chopped green bell pepper
3 garlic cloves, minced
Cooking Spray
2 14.5 oz cans no salt added whole tomatoes, undrained and chopped
1/2 c halved pitted kalamata olives (I double this)
2 tbsp tomato paste
1 tbsp capers, drained
1 tsp anchovy paste
1/2 c (2 oz) finely shredded Parmesan cheese
Directions:
Directions:
Preheat oven to 400º Cook pasta according to package directions, omitting salt and fat. Drain well. Remove casings from sausage. Place sausage, onion, pepper and garlic in a Dutch oven coated with cooking spray over medium high heat; saute 8 minutes, stirring to crumble.
Add tomatoes, olives, tomato paste and anchovy past to pan, bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Add pasta, tossing well to combine. Spoon pasta mixture into an 8 inch square baking dish coated with cooking spray, sprinkle evenly with cheese. Bake at 400º for 15 minutes or until cheese melts and begins to brown.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
We all liked this dish very much....until Kelly turned vegetarian!! It's great to bring leftovers to work to have for lunch the next day too! :)

 

 

 

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