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!
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Makes: 6 servings
Ingredients
- 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
Instructions
- 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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