ITALIAN SAUSAGE PUTTANESCA
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.
Provided by SharleneW
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Drain well.
- 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).
- Remove from heat and drain off fat.
- 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).
- Reduce heat and simmer for 5 minutes.
- Remove from heat.
- Add pasta and stir to combine.
- Spray 8-inch square casserole dish with non-stick spray.
- Spoon mixture into casserole and sprinkle evenly with Parmesan cheese.
- Bake at 400°F for about 15 minutes until cheese melts and begins to brown.
Nutrition Facts : Calories 546.8, Fat 22.8, SaturatedFat 8.2, Cholesterol 45, Sodium 1214.6, Carbohydrate 65, Fiber 11.1, Sugar 9.6, Protein 23.7
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