Fettuccine with Sausage Puttanesca Sauce made with sweet Italian sausage, Kalamata olives, capers, garlic, plum tomatoes and red wine.
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.
How do you make Fettuccine with Sausage Puttanesca Sauce?
To make this recipe, start by heating some oil in a large saute pan; then add the sausage. Break it apart using a wooden spoon and saute until the meat is cooked through and no longer pink. In a medium saucepan, heat the some oil and add 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 the cooked sausage and simmer on low for 10-15 minutes.
Next, boil a large pot of water and cook pasta according to package directions; then pour the thick sauce over the cooked fettuccine and toss; coating all of the pasta.
This Fettuccine with Sausage Puttanesca Sauce was INCREDIBLY flavorful with the pungent flavors of garlic and olives and the briny, lemon flavor from the capers. ~Enjoy!
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Fettuccine with Sausage Puttanesca Sauce
Ingredients
- 1 lb. Fettuccine
- 5 links Sweet Italian Sausage, casings removed
- 2 tbsp. Extra Virgin Olive Oil
- ¼ c. Red Onion, chopped
- 2 Garlic Cloves, minced
- 3 Plum (Roma) Tomatoes, diced
- 1 c. Kalamata Olives, pitted and diced
- 2 tbsp. Capers
- ½ c. Dry Red Wine
- ½ c. Chicken Broth
- ¼ c. Tomato Paste
- Fresh Ground Red Pepper, to taste
Instructions
- In a 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.
- In a medium saucepan, heat the remaining 1 tbsp. oil and add the onion, garlic, tomatoes, olives and capers. Saute until the onions start to turn translucent; then add the wine, chicken broth, tomato paste and red pepper. Stir well, then add the cooked sausage. Simmer on low for 10-15 minutes;
- Boil a large pot of water and cook pasta according to package directions; drain water.
- Pour the thick sauce over the cooked fettuccine and toss; coating all of the pasta.
Nutrition
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More Fettuccine Recipes
- Low Fat Chicken Fettuccine Alfredo
- Chicken Scampi over Fettuccine
- Fettuccine Alfredo
- Fettuccine with Pink Grapefruit & Mint
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*Originally shared December 2012; Updated October 2018
Amateur Cook says
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 says
Oh yes...no seafood of any kind here! 🙂
Dayinara says
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 says
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!