Spaghetti Puttanesca with Sausage
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Credit: Courtesy of Jones Dairy Farm
The National Culinary Review, October 2010
8 oz. brown-rice gluten-free spaghetti (or regular spaghetti)
2 t. olive oil
1 cup chopped onion
4 garlic cloves, thinly sliced
1 (28 oz.) can fire-roasted crushed tomatoes (not drained)
½ cup coarsely chopped pitted Kalamata olives
1 T. chopped capers
2 t. anchovy paste or 2 minced anchovy fillets
½ t. crushed red pepper flakes
10 Jones All Natural Precooked Sausage Links, sliced
1 cup (4 oz.) diced fresh mozzarella cheese or quartered ciliegine mozzarella balls
¼ cup julienned fresh basil leaves
1. Cook spaghetti according to package directions.
2. Meanwhile, heat oil in large saucepan over medium heat. Add onion and garlic; cook 6-8 minutes, stirring occasionally, until onion is tender. Add tomatoes, olives, capers, anchovy and red pepper flakes; bring to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in sausage; simmer 5 minutes.
3. Drain spaghetti; transfer to four shallow bowls. Stir mozzarella into sausage mixture. Serve over spaghetti; top with basil.
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