Friday, December 21, 2012

Fettuccine with Sausage Puttanesca Sauce

This 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

Directions: 
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. 

Enjoy! 




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. 





Well, this is it. My last post for 2012. I can't believe this year is coming to a close. It's been a pretty exciting year filled with both good and bad memories, but I'm looking forward to what 2013 has in store.  CEK will be taking some time off to spend quality time with family and friends; and enjoy the spirit of the holiday season. I'll be back January 2, 2013 to ring in the new year with more experiments and I hope you'll follow along on my adventures. 

Thank you for visiting Carrie's Experimental Kitchen 
and from our family to yours, we wish you a joyous 
holiday season and Happy New Year!   ~ Carrie


Shared on Weekend Potluck 1/4/13

4 comments:

  1. 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!  `•¸•´

    ReplyDelete
    Replies
    1. Oh yes...no seafood of any kind here! :)

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    2. 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.

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    3. 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!

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