Pasta Puttanesca With Roasted Sausage

pasta puttanesca

pasta puttanesca

I have always had an unhealthy obsession with olives. No idea where it came from because as far as I know I am the only person in my family that eats them. Patrick and I had just picked up a mixture of super tart olives marinated with red pepper and Parmesan rinds. I knew I had to use them in a pasta dish, but I just wasn’t sure what kind. We also bought 1/2 a pound of fresh angel hair pasta and hot Italian sausage. So obviously I had to make Pasta Puttanesca with rosted sausage!

pasta puttanesca This is not your traditional Pasta Puttanesca. Traditionally all the ingredients come from a can, but I wanted something with a bold fresh taste. The traditional dish uses whole canned tomatoes, but I found a can of fire roasted whole tomatoes that were perfect!

pasta puttanesca

Spicy tart olives simmered with garlic, tomatoes, capers, and olive oil make the perfect sauce for this dish. Make sure you have lots of bread for dipping. (Trust me!)

pasta puttanesca

Pasta Puttanesca With Roasted Sausage
Author: 
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Olives, garlic, fire roasted tomatoes, capers and olive oil simmer down into a beautiful sauce served over pasta and sausage.
Ingredients
  • 1 pound of hot Italian sausage
  • ½ cup of olives ( I torn them a bit with my fingers to spread evenly throughout the sauce)
  • 2 tbsp of capers
  • 1 tsp of crushed red pepper
  • 2 tsp of chopped garlic
  • ¼ cup of olive oil
  • 1 large can of whole tomatoes ( I like fire roasted)
  • 2 tbsp of Italian seasoning
  • salt and pepper
  • 2 cups of prepared pasta
  • bread and Parm for serving
Instructions
  1. Preheat the oven to 400 degrees.
  2. Drizzle a pan with a little olive oil and place sausage links evenly.
  3. Bake for 25-30 minutes until the casing is nice and crispy
  4. In a sauce pan heat olive oil over medium heat.
  5. Add in the olives, garlic and capers.
  6. Stir constantly so you don't burn the garlic.
  7. Lower the heat and add the tomatoes.
  8. Add the red pepper and Italian seasoning.
  9. Salt and pepper to taste.
  10. Simmer for 20 minutes.
  11. Add in the sausage links.
  12. Simmer for another 10 minutes.
  13. (If the sauce gets too thick add a little pasta water.)
  14. Serve over pasta with lots and lots of Parm!

Enjoy this different spin on Pasta Puttanesca! I’m still dreaming about those delicious olive bites!

pasta puttanesca

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Savory Tomato and Olive Pasta (With Ground Beef)

Savory Tomato and Olive Pasta

Savory Tomato and Olive Pasta

In the midst of all my holiday recipes I remembered this super easy savory tomato and olive pasta. A two pot pasta dish made in 30 minutes with tons of flavor! It starts with some of my all time favorite things: garlic, onion, and olive oil. Anytime I start a dish with those 3 ingredients my mouth just begins to water. Then you add in the ground beef with lots of spices. Roasted tomatoes and briney olives. Then stir in angel hair and a little pasta water. Let it simmer and top with TONS of Parmesan.

Savory Tomato and Olive Pasta

This recipe has so many flavors going on. Each component just as important as the next. This are my favorite types of pasta dishes. So rich you don’t need a lot of sauce. Plus it is such a gorgeous meal. A huge step up from the typical spaghetti and meat sauce.

Savory Tomato and Olive Pasta

Seriously- look at that sauce. So light and evenly tossed throughout the pasta. Yummm.

Savory Tomato and Olive Pasta (With Ground Beef)
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Savory Tomato and Olive Pasta With Ground Beef
Ingredients
  • 1 box of angel hair pasta
  • 6 cups of salted water for boiling
  • 1 pound of ground beef
  • 2 tbsp of chopped garlic
  • 1 small sweet onion chopped
  • ½ cup of olives
  • 1 can of roasted tomatoes
  • 1 tsp italian seasoning
  • 1 tsp garlic powder
  • 1 tsp crushed red pepper
  • salt and pepper to taste
  • 1 tbsp of olive oil
  • ½ cup of reserved pasta water
  • fresh or dried parsley
Instructions
  1. Boil the water and cook pasta according to package directions.
  2. Reserve ½ cup of pasta water.
  3. In a large saute pan cook the garlic, onion, and olive oil over medium high.
  4. Add the ground beef.
  5. Cook until completely browned.
  6. Season with salt and pepper.
  7. Add in the tomatoes and olives.
  8. Pour in the pasta water and bring to a simmer.
  9. Add in the pasta.
  10. Toss lightly and turn heat to medium low.
  11. Add in the rest of the seasoning.
  12. Sauce should not be watery, but just enough to coat all the pasta.
  13. Serve with lots of parm and parsley

Savory Tomato and Olive Pasta

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Ricotta Meatballs





Meatballs are a classic dish in Italian homes. My mom always made the best homemade meatballs when I was growing up. The whole house would smell like garlic and sausage. 
Ricotta and I have a love hate relationship. I hate the texture, but when it is mixed into meats and sauces I love the moisture it adds. These meatballs are sure to satisfy any Italian craving.
What you need:
1 cup skim ricotta cheese
1/2 pound ground pork
1/2 pound ground sirloin 
1 egg
1 tbsp parsley
1 tbsp garlic chopped
1 tsp salt
1 tsp pepper
1/2 tsp crushed red pepper
1 can crushed tomatoes 
1 cup of your favorite pasta sauce
Olive oil 
A sauté pan with lid.
Directions:
Heat pan over medium heat. Add in oil. Enough to just cover the bottom of the pan. Mix all ingredients and shape into equal size balls. You can use a cookie scoop here. Drop all the meatballs carefully in the oil and cook until brown on all sides. About 5 minutes each side. Lower heat to medium low and add tomatoes to the pan. Cover and simmer for 20 minutes or until meat is thoroughly cooked.

Serve with pasta or alone and enjoy!

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