Rating: 5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 9

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.

Karen Levin
Recipe by Cooking Light March 2004

Gallery

Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

482 calories; calories from fat 30%; fat 16g; saturated fat 4.6g; mono fat 6.9g; poly fat 2.6g; protein 24.7g; carbohydrates 63.3g; fiber 6.1g; cholesterol 42mg; iron 4.7mg; sodium 983mg; calcium 231mg.
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