Italiansausageputtanesca Recipes

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

PASTA PUTTANESCA

Pasta Puttanesca image

Provided by Michael Chiarello : Food Network

Yield 2 1/2 to 3 cups or 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 teaspoons chopped and smashed anchovies
2 teaspoons salted or canned capers, rinsed and chopped
1 1/2 cups marinara sauce
1/4 cup clam juice (preferably unsalted)
Freshly ground black pepper
1 1/2 teaspoons hot chili paste, finely chopped (recommended: Peperoncino Piccante Chili "Paste")
1/2 cup peeled, seeded, roughly chopped tomatoes (if you don't have any tomatoes on hand, increase the marinara sauce to 2 cups)
1/2 cup each Kalamata and picoline olives, pitted and quartered
1 tablespoon finely chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano
2 tablespoons finely chopped Italian parsley, optional
1 1/2 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil

Steps:

Smash out the anchovy fillet with the flat side of the knife. After the capers are rinsed, mash those with flat of knife as well.
Whisk the marinara and clam juice together in large sauce pot, season with fresh black pepper, to taste. Add the anchovies, capers, and chili paste, and stir. Add the tomatoes to sauce with the olives. Add parsley, oregano, vinegar, and olive oil. Bring to boil. Check and adjust the seasoning.
Just before serving, warm the sauce and toss in a pan with some hot pasta. Top with grated pecorino. Add some pasta water, if desired, to thin out the sauce. The sauce is also terrific over grilled fish or on a bruschetta.
(c) 2002 NapaStyle Inc. All rights reserved.

SPAGHETTI ALLA PUTTANESCA

Spaghetti alla Puttanesca image

Capers and black olives give this tomato sauce a briny, unique flavor. Spaghetti noodles are preferable because they will trap the sauce ingredients.

Provided by Accepted in the Beloved

Categories World Cuisine Recipes European Italian

Time 1h25m

Yield 12

Number Of Ingredients 14

Ingredients

3 (28 ounce) cans diced tomatoes
⅔ cup extra-virgin olive oil
1 white onion, diced
1 bunch fresh basil leaves, torn
1 tablespoon anchovy paste
6 cloves garlic, minced
1 tablespoon dried oregano
⅛ teaspoon baking soda
salt to taste
3 (6 ounce) cans pitted black olives, chopped
1 cup balsamic capers, drained
1 bunch parsley leaves, chopped
3 (16 ounce) packages spaghetti
1 teaspoon red pepper flakes

Steps:

Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.

Nutrition Facts : Calories 626.3 calories, Carbohydrate 97.3 g, Cholesterol 0.6 mg, Fat 19.2 g, Fiber 8 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1184.2 mg, Sugar 8.2 g

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