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
How to Make It
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.
Followed the recipe exactly except I doubled it (had two teenage boys to feed) and it was absolutely delicious. My husband requested to make it a family regular. Really simple and quick to throw together, too.
I rarely come upon a new pasta dish that I would say, WOW! This is such a recipe, though! Very nice flavors that meld beautifully together, but even tastes better when reheated the 2nd time 'round. It even reheats nicely in the microwave, which I never do, but had to do with this recipe because of family issues. While I give it 5 stars, I would not serve this for a special dinner engagement, since it is simply a pasta dish. However, I will be serving this at our next casual Italian Night as it is outstanding in flavors. I did add some salt and red pepper flakes for personal taste. Took advice to reduce pasta to 6-7 oz!
What a great recipe! I followed it exactly and it came out perfectly. The flavors melded into a savory, satisfying meal. Used whole grain penne, and cut the whole thing in half, since there were only two of us. With controlled portion, we still had a serving left over for lunch the next day. Will definitely make again.
This was absolutely delicious. For the steady dieter, this is perfect for those who dont. Packs all the flavor and is a pasta dish. Only thing I did differently was used San Marzano crushed tomatoes instead of whole ones. I also accidently dumped all the brine from the capers in and I think it helped! If you like spicy, red pepper flakes only add perfection. This might be my favorite recipe for the WW lunch club!
Excellent pasta dish with a lot of zip and flavor. Can't imagine making it without the kalmata olives, capers, and anchovies. That's what gives it the rich, earthy flavor and the tang. I doubled the anchovy paste and added crushed red pepper (all I had was mild Italian chicken sausage) and served with spinach. Next time, I will make much less penne--4-6 oz. would have been fine and I wound up fishing the extra out and using it another dish. Servings are huge, too.UPDATE: Made with 5 oz. dry pasta and just 6 oz. sausage, and it's perfect. I think the 8 oz amounts must be misprints, because the calorie content (based on adding each ingredient to the calculator) using 4 oz. dry pasta and 6 oz. uncooked turkey Italian sausage is 433 per person.
yummy yummy. doubled the recipe - doesn't it just beg to be doubled?? half a package of sausage, half a package of penne?? froze the other half for another night. very flavorful and filling. good pasta:sauce ratio.
Only made the sauce (not the baked pasta dish) using sweet Italian turkey sausage in uneven chunks rather than crumbled, sun-dried tomato paste, and added 1/2tsp red pepper flakes. Excellent. Served in small portions over fresh tri-colored linguine with the cheese sprinkled on top. Baby spinach/mushroom/tomato salad on the side. Gorgeous.
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