Italian Sausage Puttanesca

I love the savory taste combo of kalamata olives and capers--can't get enough of it. If you aren't up for the heat, use mild Italian sausage or cut the fat with Turkey Italian sausage. If you want it a bit spicier--add a bit of crushed red chile flakes. I think the overall flavor is fairly mild and will probably add more capers and kalamata olives next time I make it.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 8  ounces penne pasta
• 8  ounces hot Italian sausage
• 1  cup onion, chopped
• 1  cup green bell pepper, chopped
• 3  garlic cloves, minced
• 2 (14 1/2ounce) cans chopped tomatoes
• 1⁄2 cup kalamata olive, pitted and chopped
• 2  tablespoons tomato paste
• 1  tablespoon capers, drained
• 1  teaspoon anchovy paste
• 1⁄2 cup parmesan cheese, finely shredded

Directions

1. Cook pasta according to package directions.
2. Drain well.
3. Meanwhile, remove casings from sasage and saute with onion, pepper and garlic over medium-high heat, stirring and crumbling sausage until sausage is done and vegetables softened (about 7 or 8 minutes).
4. Remove from heat and drain off fat.
5. Add tomatoes, olives, tomato paste, capers and anchovy paste to pan and bring to a boil. (I like to give the tomatoes a couple of pulses in the food processor to break them up a little).
6. Reduce heat and simmer for 5 minutes.
7. Remove from heat.
8. Add pasta and stir to combine.
9. Spray 8-inch square casserole dish with non-stick spray.
10. Spoon mixture into casserole and sprinkle evenly with Parmesan cheese.
11. Bake at 400°F for about 15 minutes until cheese melts and begins to brown.