Make Ahead Italian Sausage Puttanesca
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8
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Calories
353 kcal
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Course
Main Course
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Cuisine
Italian
Make Ahead Italian Sausage Puttanesca
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This Italian Sausage Puttanesca is a delicious entree for a dinner party but it's also great for a weeknight meal as it can be made ahead, it freezes well and it's a hit with young and old alike!
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 5 Italian sausage I use Johnsonville which comes in a 5 sausage-pack, 19-ounces total, medium size
- 1 cup water
- 1 sweet onion finely diced, large
- 4 garlic finely minced, medium cloves
- 1 tablespoon anchovy paste
- 3 tablespoons capers
- 1 tablespoon Italian seasoning dried
- ½ cup red wine
- 28 ounces diced tomatoes I use 2 14.5-ounce cans, fire-roasted
- 1 28- ounce crushed tomatoes canned
- ½ cup kalamata olives halved and pitted
- ½ cup basil roughly chopped, more for garnish, fresh leaves
- Parmesan Cheese for garnish, shaved
- pine nuts for garnish, toasted
- basil for garnish, fresh leaves
Instructions
- Heat oil in a large pot or Dutch oven over low-medium heat. Have water near the stove. Add the sausage links and cook until deep golden brown, turning occasionally and adding a tablespoon of water every now and then so they don’t stick to the pan. Each time you add water, let it completely cook off and let the sausages sizzle a bit before adding more. When sausages are deeply golden on all sides (takes about 20 minutes), remove them from the pan.
- Pour off all but two tablespoons of the fat from the pan. The pan should have a nice brown fond at the bottom. Add the chopped onion. Sauté for 5 minutes, stirring occasionally scraping up the brown bits from the bottom of the pan. Add the garlic, anchovy paste, capers and Italian seasoning and let them “bloom” cooking for another minute, stirring frequently.
- Add the red wine and cook until most of it has evaporated then add the fire-roasted tomatoes, crushed tomatoes, Kalamata olives and half of the fresh basil leaves. Simmer, uncovered for 30-40 minutes, until sauce is thickened.
- While the sauce is simmering, slice the sausage about ⅛-¼-inch thick. After sauce is finished simmering, add the sausage back in. Stir in the remaining chopped basil. Taste and add salt, if needed.
- Serve over pasta and garnish with, shaved parmesan, toasted pine nuts and/or fresh basil leaves.
Notes
- See Café Tips above in the post for more detailed instructions and tips.
Nutrition Information
Show Details
Calories
353kcal
(18%)
Carbohydrates
16g
(5%)
Protein
14g
(28%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Cholesterol
55mg
(18%)
Sodium
1091mg
(45%)
Potassium
547mg
(12%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
741IU
(15%)
Vitamin C
15mg
(17%)
Calcium
105mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 55mg | 18% |
| Sodium | 1091mg | 45% |
| Potassium | 547mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 741IU | 15% |
| Vitamin C | 15mg | 17% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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