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Overhead view of pasta puttanesca on a plate topped with olives and parmesan with second plate of pasta and bowl of red pepper flakes in background

Pasta Puttanesca with Sausage

This Pasta Puttanesca with Sausage is the kind of easy dinner perfect for a last-minute weeknight meal, but also impressive and delicious enough to serve to weekend dinner guests!
5 from 1 vote
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Course: Entree
Cuisine: American, Eclectic, Italian
Keyword: Easy Dinners, Easy Pasta Dishes, Pasta with Sausage
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 6 servings
Author: Sues


  • 1 lb. ground sausage (sweet Italian or spicy)
  • 2 tsp olive oil (optional)
  • 1 Tbsp minced garlic
  • 1 tsp anchovy paste (or whole anchovies chopped)
  • 1 tsp red pepper flakes
  • ¼ cup chopped sun-dried tomatoes
  • 28 oz. can crushed tomatoes
  • ¾ cup oil-cured olives like Kalamata or Castelvetrano
  • 3 Tbsp capers, drained
  • 1 lb. spaghetti
  • Grated parmesan cheese, for topping
  • Chopped parsley for topping


  • Bring a large pot of salted water to a boil.
  • In a large skillet over medium-high heat, add crumbled sausage (if your sausage is in casings, remove) and cook until browned.
  • If needed, you can add a little olive oil to the skillet (but you may have enough from the sausage). Add garlic to skillet and cook 1 minute, until fragrant. Stir in anchovy paste, red hot pepper flakes, and sun-dried tomatoes and cook for another 3 minutes.
  • Add in crushed tomatoes, stir, and let simmer for 5 minutes.
  • Stir in olives and capers and let mixture continue to simmer for another 10 minutes.
  • While sauce is simmering, add spaghetti to boiling water and cook until al dente. Drain.
  • Add spaghetti to skillet and toss everything together to coat pasta in sauce.
  • Serve pasta with grated parmesan and chopped parsley.
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