Italian Sausage Puttanesca

Italian Sausage Puttanesca Recipe
Becky Luigart-Stayner; Jan Gautro
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.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 482
Caloriesfromfat 30 %
Fat 16 g
Satfat 4.6 g
Monofat 6.9 g
Polyfat 2.6 g
Protein 24.7 g
Carbohydrate 63.3 g
Fiber 6.1 g
Cholesterol 42 mg
Iron 4.7 mg
Sodium 983 mg
Calcium 231 mg


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


Preheat oven to 400°.

Cook pasta according to package directions, omitting salt and fat. Drain well.

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.

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.

Karen Levin,

Cooking Light

March 2004
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