Italian Sausage Puttanesca |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you're in the mood for something spicy rather than creamy, this is it. For a little less heat, use mild turkey Italian sausage instead of hot. Ingredients:
8 ounces uncooked penne pasta |
8 ounces hot turkey italian sausage |
1 cup chopped onion |
1 cup chopped green bell pepper |
3 garlic cloves, minced |
cooking spray |
2 (14.5-ounce) cans no salt-added whole tomatoes, undrained and chopped |
1/2 cup halved pitted kalamata olives |
2 tablespoons tomato paste |
1 tablespoon capers, drained |
1 teaspoon anchovy paste |
1/2 cup (2 ounces) finely shredded parmesan cheese |
Directions:
1. Preheat oven to 400°.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Remove casings from sausage. Place sausage, onion, pepper, and garlic in a Dutch oven coated with cooking spray over medium-high heat; sauté 8 minutes, stirring to crumble.
4. Add tomatoes, olives, tomato paste, capers, and anchovy paste to pan; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Add pasta, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 400° for 15 minutes or until cheese melts and begins to brown.
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