Italian Sausage Puttanesca

If you're in the mood for something spicy rather than creamy, this is it. For a little less heat, use mild turkey Italian sausage instead of hot.

Yield: 4 servings

Ingredients

• 8  ounces  uncooked penne pasta
• 8  ounces  hot turkey Italian sausage
• 1  cup  chopped onion
• 1  cup  chopped green bell pepper
• 3  garlic cloves, minced
• Cooking spray
• 2  (14.5-ounce) cans no salt-added whole tomatoes, undrained and chopped
• 1/2  cup  halved pitted kalamata olives
• 2  tablespoons  tomato paste
• 1  tablespoon  capers, drained
• 1  teaspoon  anchovy paste
• 1/2  cup  (2 ounces) finely shredded Parmesan cheese

Preparation

Preheat oven to 400°.

Cook pasta according to package directions, omitting salt and fat. Drain well.

Remove casings from sausage. Place sausage, onion, pepper, and garlic in a Dutch oven coated with cooking spray over medium-high heat; sauté 8 minutes, stirring to crumble.

Add tomatoes, olives, tomato paste, capers, and anchovy paste to pan; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Add pasta, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 400° for 15 minutes or until cheese melts and begins to brown.

Nutritional Information

Calories:

482 (30% from fat)

Fat:

16g (sat 4.6g,mono 6.9g,poly 2.6g)

Protein:

24.7g

Carbohydrate:

63.3g

Fiber:

6.1g

Cholesterol:

42mg

Iron:

4.7mg

Sodium:

983mg

Calcium:

231mg