Italian Sausage Puttanesca Recipes

PASTA PUTTANESCA

Pasta Puttanesca image

This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because it's spicy, fast and easy (no disrespect to the ladies).

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
One 32-ounce can chunky style crushed tomatoes
One 14.5-ounce can diced tomatoes, drained
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente (with a bite)
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for passing, optional
Serving suggestions: Bitter Greens Salad, recipe follows
4 cups (about 2 bundles) arugula leaves, coarsely chopped
1 1/2 cups (about 1 bundle) watercress leaves, coarsely chopped
1 head Radicchio lettuce, coarsely chopped
1 large lemon
Extra-virgin olive oil, to coat, 2 to 3 tablespoons
Coarse salt and black pepper
Oil cured black olives, for garnish, optional

Steps:

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with Bitter Greens Salad.
Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates. Garnish plates with black olives, if using.

PUTTANESCA I

Puttanesca I image

Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

Provided by Pooche

Categories World Cuisine Recipes European Italian

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
Toss pasta with sauce, and serve.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g

ITALIAN SAUSAGE PUTTANESCA

Italian Sausage Puttanesca image

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

Ingredients

8 ounces penne pasta
8 ounces hot Italian sausage
1 cup onion, chopped
1 cup green bell pepper, chopped
3 garlic cloves, minced
2 (14 1/2 ounce) cans chopped tomatoes
1/2 cup kalamata olive, pitted and chopped
2 tablespoons tomato paste
1 tablespoon capers, drained
1 teaspoon anchovy paste
1/2 cup parmesan cheese, finely shredded

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

EASY PASTA PUTTANESCA

Easy Pasta Puttanesca image

Pasta Puttanesca literally means "Harlot's Pasta". This zippy, mildly spicy sauce was made by the ladies of the night in Italy after a day's work. Use whatever noodle style your family enjoys, but I recommend traditional linguine or penne. This dish is extremely adaptable to your own taste. Try adding peppers or Italian sausage for a different flavor.

Provided by tsims48212

Categories One Dish Meal

Time 40m

Yield 5-7 serving(s)

Number Of Ingredients 16

Ingredients

1 lb pasta
2 (28 ounce) cans crushed tomatoes
1 (28 ounce) can diced tomatoes (or 2 smaller cans)
1 1/2 cups onions, chopped (1 large onion)
1 tablespoon jarred minced garlic
1 (8 ounce) jar capers, drained and rinsed (or small jar)
1 (15 ounce) can black olives, drained and roughly chopped
1 teaspoon crushed red pepper flakes
1 tablespoon anchovy paste (optional)
1 cup fresh parsley, chopped (stems removed)
1 tablespoon sugar
1 tablespoon olive oil
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1 tablespoon italian seasoning (to taste)
1/2 cup parmesan cheese

Steps:

Cook pasta to al dente pasta according to package directions.
Meanwhile, sautee onion, crushed red pepper, anchony paste and garlic in a large, deep sauce pan in olive oil over medium heat until soft. Season with salt and pepper.
Add all other ingredients EXCEPT parsley, seasoning to taste.
Stir well, and let simmer 10-20 minutes on low.
Add parsley in last three minutes of cooking.
Toss sauce with pasta.
Top with cheese to taste, and serve.

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