Papa’s Penne Pasta Puttanesca

This fare was made famous in Italy, being served up by “ladies of the night” to their patrons! Here’s our spiced up version using hot Italian sausage!

  • 1 – pound of fresh hot Italian sausage links
  • ¼ – cup of olive oil
  • 2 – tablespoons of butter
  • 1 – tablespoon of crushed or chopped garlic
  • – cups of onion (chopped)
  • 2 – cups of fresh, ripe tomatoes (peeled, seeded & chopped)
  • ¼ – teaspoon of crushed red pepper
  • 3 – tablespoons of fresh basil (chopped)
  • 1 – cup black olives (pitted & sliced)
  • – tablespoons of capers
  • 1 – pound of pasta (Penne, of course!)
  •    – salt and freshly ground black pepper
  •    – Parmesan or Romano cheese (grated)
Traditional family pork recipe seasoned with fresh blend of natural ingredients.
  • Broil the sausage for about eight to ten minutes, turning once only.
  • Remove sausages from broiler, and cut them into one-quarter to one-half inch, bite-sized pieces.
    (To make sure your sauce and pasta are timed correctly, bring a pot of water to a boil now, and about fifteen minutes before finishing this recipe, cook the pasta according to the directions on the package.)
  • In a large frying pan, heat the olive oil, butter, and garlic.
  • When the butter has melted, add the onion, and cook for about ten minutes over medium heat.
  • Add in the sausage, tomatoes, the red pepper, and simmer for five minutes, stirring occasionally.
  • Add the basil, and continue to simmer for five minutes more.
  • Add in the black olives and capers.
  • Reduce heat to low and let simmer for about another five minutes, or until the pasta is ready.
  • Drain the pasta in a colander and return back to the pot.
  • Add the sauce and gently mix together until the pasta is well coated.
  • Add salt and pepper to taste.
  • Serve hot and top with cheese.

Services 4.