Italian Sausage Puttanesca
Experience the bold, savory flavors of Italian Sausage Puttanesca, a hearty twist on the classic Italian pasta dish. This recipe combines tender spaghetti with a robust puttanesca sauce brimming with Kalamata olives, capers, and juicy crushed tomatoes, all elevated by the rich, spicy kick of Italian sausage. Anchovy fillets and garlic infuse the dish with depth, while a touch of red pepper flakes adds gentle heat. Perfect for weeknight dinners or entertaining, this comforting recipe is ready in just 45 minutes and comes together effortlessly in a single skillet. Finish it off with a sprinkling of fresh parsley and optional grated Parmesan for an irresistible Italian masterpiece that’s as easy to make as it is delicious.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 4 pieces Anchovy fillets, finely chopped
- 0.5 teaspoons Red pepper flakes
- 28 ounces Canned crushed tomatoes
- 0.5 cups Kalamata olives, pitted and sliced
- 2 tablespoons Capers, rinsed and drained
- 1 teaspoons Dried oregano
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 12 ounces Spaghetti
- 2 tablespoons Fresh parsley, chopped
- 0.5 cups Grated Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil for the spaghetti. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned and fully cooked, about 5-7 minutes. Remove the cooked sausage from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic, chopped anchovy fillets, and red pepper flakes. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant and the anchovies dissolve into the oil.
Stir in the crushed tomatoes, Kalamata olives, capers, dried oregano, salt, and black pepper. Bring the sauce to a simmer and let it cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
Return the cooked sausage to the skillet and stir to combine. Let the sauce simmer for an additional 5 minutes.
Add the cooked spaghetti to the skillet and toss to coat the pasta in the sauce. If the sauce is too thick, add the reserved pasta cooking water, a few tablespoons at a time, until the desired consistency is reached.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the Italian Sausage Puttanesca hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1875 mg | 82% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.1 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 272 mg | 21% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 829 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
