Italian Sausage Puttanesca

Italian Sausage Puttanesca

Spicy Dish

This Italian Sausage Puttanesca dish has a great combination of texture and flavor.  If you like spice, you will love this recipe.  Hot Italian sausage is combined with capers. Kalamata olives, garlic and tomatoes create this hearty meal.
Kalamata olives are revered for their sweetness, rich flavor and deep purple appearance.


Serves 4

  • 1 lb of spaghetti
  • 5 pieces of hot or mild Sicilian sausage
  • 3 Tbl of extra virgin olive oils
  • 1 Tbl of butter
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves of garlic, chopped
  • 1 tsp of anchovy paste
  • 1 Tbl of capers
  • 1 cup of Kalamata olives, pitted and halved
  • 1 8oz can of tomato paste
  • 1/2 cup of red wine
  • 2 15oz cand of diced tomatoes
  • 1/2 cup of fresh grated parmesan cheese


  • Cut the sausage into desired slices and set aside.
  • In 6 quarts of boiling slated water, cook the pasta until al dente. Around 8 to 10 miunutes.
  • Broil or fry the sausage for 8 to 10 minutes, turning once.
  • Heat the olive oil and butter in a large skillet and saute the onions, green pepper and garlic for 2 minutes.
  • Stir in the anchovy paste and add the capers and olives.
  • Stir in the tomato paste and cook for 2 minutes.
  • Stir in the red wine and cook for another 2 minutes until wine is slightly reduced.
  • Add the sausage and diced tomatoes.
  • Bring everything to s slight boil.
  • Reduce the heat and simmer for 30 minutes.
  • Plate the pasta and top with the sausage mixture.
  • Serve with the Parmesan cheese

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