Italian sausage pasta

Name: How to cook Italian sausage pasta - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Italian sausage pasta

This recipe is a variation on puttanesca, with the anchovy swapped out for Italian sausage. I used spaghetti, but this chunky sauce works just as well with a wide noodle like pappardelle.

Ingredient

Food ration :

4 to 6 servings

Cooking time :

30 minutes

Italian sausages, casings peeled

1 tsp

rep pepper flakes

4 cloves

garlic, roughly chopped

3 tbsp

tomato paste

125 ml

(1 small jar) capers, drained

12-15

Kalamata olives, pitted

1 lb

dry spaghetti

350 g

grape or cherry tomatoes, halved

1 handful

Italian parsley, roughly chopped

Cooking instructions

* Step 1

Put a large pot of salted water on high heat.

* Step 2

Crumble the sausages into a large pan on medium-high heat. Fry until they start to brown, about 5 minutes. If they release a lot oil, drain all but 3 or 4 tablespoons.

* Step 3

Add the red pepper flakes and garlic to the pan and fry for 1 minute. Stir in the tomato paste and continue cooking another 2 to 3 minutes.

* Step 4

Add the capers and olives to the pan and continue cooking 3 to 4 minutes. Turn the heat down to low. Start on the pasta. To keep the sauce from drying out while you wait, add a splash of water.

* Step 5

Boil the pasta. Keep an eye on the sauce to make sure it doesn't dry out. When the pasta is 3/4 cooked, add the tomatoes and a glug of extra virgin olive oil to the sauce.

* Step 6

When the pasta's cooked, drag it into the sauce along with a bit of pasta water. Sprinkle on the parsley and toss. Serve with freshly grated Parmesan.

Note: if there is a photo you can click to enlarge it