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Fettuccine with Sausage Puttanesca Sauce made with sweet Italian sausage, Kalamata olives, capers, garlic, plum tomatoes and red wine. 
Fettuccine with Sausage Puttanesca Sauce

Fettuccine with Sausage Puttanesca Sauce made with sweet Italian sausage, Kalamata olives, capers, garlic, plum tomatoes and red wine. 

Course: Main Entree
Servings: 6
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 lb. Fettuccine
  • 5 links Sweet Italian Sausage, casings removed
  • 2 tbsp. Extra Virgin Olive Oil
  • 1/4 c. Red Onion, chopped
  • 2 Garlic Cloves, minced
  • 3 Plum (Roma) Tomatoes, diced
  • 1 c. Kalamata Olives, pitted and diced
  • 2 tbsp. Capers
  • 1/2 c. Dry Red Wine
  • 1/2 c. Low-Sodium Chicken Broth
  • 1/4 c. Tomato Paste
  • Fresh Ground Red Pepper, to taste
Instructions
  1. 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.

  2. 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;

  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.