Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

Italian Sausage Puttanesca

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.

Cooking Light MARCH 2004

  • Yield: 4 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 482
  • Calories from fat: 30%
  • Fat: 16g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 2.6g
  • Protein: 24.7g
  • Carbohydrate: 63.3g
  • Fiber: 6.1g
  • Cholesterol: 42mg
  • Iron: 4.7mg
  • Sodium: 983mg
  • Calcium: 231mg

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Italian Sausage Puttanesca Recipe