Carrie’s Experimental Kitchen

Recipe ReRun: Fettuccine with Sausage Puttanesca Sauce

Fettuccine with Sausage Puttanesca Sauce

I 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 to showcase this recipe again using all of the new “bells and whistles” like the ZipList recipe format. I think it’s so much easier to read and print out the recipes this way to save for later or add them to your weekly meal plan don’t you? ~Enjoy!

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Fettuccine with Sausage Puttanesca Sauce
Recipe ReRun: Fettuccine with Sausage Puttanesca Sauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
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 the ingredients in a bowl. If you're looking for a Vegetarian option, omit the sausage and use vegetable broth in place of the chicken broth.
Author: Carrie's Experimental Kitchen
For the Fettuccine with Sausage Puttanesca Sauce
  • 1 lb . Fettuccine
  • Prepared Sausage Puttanesca Sauce
For the 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 Tomatoes Roma, 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 approximately 8-10 minutes.
  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 the wine, chicken broth, tomato paste and red pepper. Stir well, then stir in the cooked sausage. Simmer on low for 10-15 minutes;
  3. While the sauce is simmering, bring a large pot of water to a boil 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.


  1. Louisa [Living Lou]
    May 22, 2014 at 11:05 am - Reply

    Wow this recipe looks and sounds delicious. I love using sausage in my pasta sauce, it just give it a little something extra!

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