Get ready to transform your ordinary pasta night into an extraordinary culinary adventure! This make-ahead Italian sausage puttanesca is not just a meal—it's a flavor explosion that will transport your taste buds straight to the vibrant streets of Naples. With its perfect balance of spicy sausage, tangy capers, and rich tomato sauce, this recipe is about to become your new go-to dinner that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb Italian sausage, casings removed
- 1 can (28 oz) crushed tomatoes
- 1/2 cup black olives, sliced
- 2 tbsp capers
- 3 garlic cloves, minced
- 1 tsp red pepper flakes
- Salt and pepper to taste
- 1 lb spaghetti
Instructions
- Begin by gathering all your ingredients: 1 lb of Italian sausage (casings removed), 1 can (28 oz) of crushed tomatoes, 1/2 cup of sliced black olives, 2 tablespoons of capers, 3 minced garlic cloves, 1 teaspoon of red pepper flakes, salt, pepper, and 1 lb of spaghetti.
- In a large skillet or saucepan, heat a drizzle of olive oil over medium heat. Once the oil is hot, add the Italian sausage. Use a wooden spoon to break the sausage into smaller pieces as it cooks.
- Cook the sausage for about 5-7 minutes, or until it is browned and cooked through. Make sure to stir occasionally to ensure even cooking.
- Once the sausage is cooked, add the minced garlic to the skillet. Sauté for about 1-2 minutes, or until fragrant, being careful not to burn the garlic.
- Add the crushed tomatoes to the skillet with the sausage and garlic. Stir well to combine all the ingredients.
- Next, add the sliced black olives, capers, and red pepper flakes to the sauce. Stir to incorporate all the flavors. Allow the mixture to simmer on low heat for about 15-20 minutes, stirring occasionally.
- While the sauce is simmering, bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once the spaghetti is cooked, reserve about 1 cup of the pasta cooking water, then drain the spaghetti in a colander.
- After draining, add the spaghetti to the skillet with the sausage puttanesca sauce. Toss the pasta in the sauce, adding reserved pasta water a little at a time if the sauce seems too thick.
- Season the dish with salt and pepper to taste. Mix well to ensure the spaghetti is evenly coated with the sauce.
- Serve the Italian sausage puttanesca hot, garnished with freshly grated Parmesan cheese or chopped parsley if desired. Enjoy your meal!
- If making ahead, allow the puttanesca to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently on the stove or in the microwave before serving.
Tips
- Choose high-quality Italian sausage for the most authentic flavor—look for fresh, well-seasoned varieties.
- Don't rush the sausage browning process; taking time to develop a deep golden color adds incredible depth to the sauce.
- When adding garlic, keep the heat low to prevent burning, which can make the sauce bitter.
- The secret to a perfect sauce is patience—let it simmer slowly to allow the flavors to meld together.
- Reserve some pasta water before draining; the starchy liquid helps create a silky, clingy sauce that coats every strand of spaghetti.
- For make-ahead convenience, this dish actually tastes even better the next day as the flavors continue to develop in the refrigerator.
- If freezing, store the sauce and pasta separately to maintain the best texture when reheating.
Nutrition Facts
Calories: 668kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
