Carrie’s Experimental Kitchen

Fettuccine with Sausage Puttanesca Sauce

Fettuccine with Sausage Puttanesca Sauce

This sausage puttanesca sauce has been on my “to make” list for quite some time, but I was waiting for the right moment. You see, my children never particularly cared for Kalamata olives or capers (or as they lovingly refer to them as “deer poop”…yes I know, I have two comedians on my hands here), but I’ve been adding them into some of the foods I’ve been making little by little and they have eaten and liked them each time, just not on their own.

So when I met Joi, from the Joi of Pickles, at a recent craft fair and book signing event, I just had to try her Kalamata olives. These olives were so fresh and the best part, they were already pitted! I figured I’d make a puttanesca sauce with them and also decided to add in some sausage since I had already taken it out of the freezer. This sauce was INCREDIBLY flavorful with the pungent flavors of garlic and olives and the briny, lemon flavor from the capers.

Fettuccine with Sausage Puttanesca Sauce
1 lb. Fettuccine
Prepared Sausage Puttanesca Sauce

Sausage Puttanesca Sauce
5 Links Italian Sweet Sausage, casings removed
2 tbsp. Extra Virgin Olive Oil
1/4 c. Red Onion, chopped
2 Garlic Cloves, chopped
3 Plum (Roma) Tomatoes, chopped
1 c. Kalamata Olives, pitted and chopped
2 tbsp. Capers
1/2 c. Red Wine (I used a dry Tuscan)
1/2 c. Low-Sodium Chicken Broth
1/4 c. Tomato Paste
Fresh Ground Red Pepper, to taste

1. In a large saute pan, heat 1 tbsp. oil and add the sausage; then break apart using a wooden spoon. Saute until the meat is cooked through and no longer pink.
2. In a separate pan, heat the remaining 1 tbsp. oil and add in the onion, garlic, tomatoes, olives and capers. Saute until the onions start to turn translucent; then add in the wine, chicken broth, tomato paste and red pepper. Stir well, then add in the cooked sausage. Simmer on low for 10-15 minutes;
3. Boil a large pot of water and cook pasta according to package directions; drain water.
4.  Pour the thick sauce over the cooked fettuccine and toss; coating all of the pasta. Serves 6.


It will speed up the preparation process if you assemble all of  your ingredients prior to making the sauce by getting all of your chopping done at once and putting them all in a bowl. 

If you’re looking for a Vegetarian option, omit the sausage and use vegetable broth in place of the chicken broth. 


  1. Amateur Cook
    August 9, 2013 at 10:15 pm - Reply

    Aah you prefer the Neapolitan version without anchovies. Yours is more kid friendly than mine. I like to add chili flakes as well. But yes it is a very delicious sauce!  `•¸•´

    • Carrie Farias
      August 10, 2013 at 3:35 pm - Reply

      Oh yes…no seafood of any kind here! 🙂

    • Dayinara
      December 20, 2013 at 4:44 am - Reply

      If one were to wish to try it with anchovies, how much do you think one should use? This sounds delicious, but I kind of like anchovies and would like to try it that way too. I also love spicy stuff and might try it with the spicy Italian sausage.

    • Carrie Farias
      December 20, 2013 at 12:06 pm - Reply

      I’m really not sure since I don’t eat any fish. If you’re using whole anchovies, maybe one small tin of the fillets or if using paste, 1 tbsp. The spicy sausage would be wonderful in here as well!

  2. Recipe ReRun: Fettuccine with Sausage Puttanesca SauceCarrie’s Experimental Kitchen |
    April 25, 2014 at 5:19 am - Reply

    […] first posted this recipe for Fettuccine with Sausage Puttanesca Sauce back in December 2012 and it truly was a family favorite. With the new layout of the blog, I wanted […]

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