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Oregon Family Magazine

Spaghetti Puttanesca with Sausage

05/13/2009 16:09 ● By Anonymous
  • 8 ounces brown rice gluten-free spaghetti
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 4 cloves garlic, thinly sliced
  • 1 (28 oz.) can fire-roasted crushed tomatoes, undrained
  • ½ cup coarsely chopped pitted Kalamataolives
  • 1 tablespoon chopped capers
  • 2 teaspoons anchovy paste or 2 minced anchovy fillets
  • ½ teaspoon crushed red pepper flakes
  • 1 (7 oz.) package Jones All Natural Golden Brown Sausage Links/Patties, sliced or cubed
  • 1 cup (4 oz.) diced fresh mozzarella cheese or quartered ciliegine mozzarella balls
  • ¼ cup julienned fresh basil leaves

Cook spaghetti according to package directions. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, 6 to 8 minutes or until onion is tender. Add tomatoes, olives, capers, anchovy paste and pepper flakes; bring to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in sausage; simmer 5 minutes. Drain spaghetti; transfer to 4 shallow bowls. Stir fresh mozzarella cheese into sausage mixture; serve over spaghetti and top with basil.

Makes 4 servings