Recipes
Puttanesca Spaghetti with Meatballs
Generously topped with spicy Italian sausage meatballs, this puttanesca pasta dish will thrill your taste buds with the bold taste of anchovy, black olives and capers. If there are kids around who will balk at the heat factor, substitute our mild or basil sausage meat to win them over.
What You Need
- 1 pkg. (13.23 ounces/375 g) Johnsonville Hot Italian Sausage Meat
- 1 pkg. (454 g) spaghetti or other long pasta
- 1/4 cup olive oil
- 2 anchovy filets
- 1 chopped onion
- 2 garlic cloves, chopped
- 2 cans (540 mL each) Italian plum tomatoes
- 1/4 cup flat-leaf parsley, minced
- 1/3 cup black olives in oil, pitted and sliced
- 2 tbsp capers, drained and chopped
- 2 tsp dry oregano
- 1 pinch crushed red chili peppers, to taste (optional)
- salt and fresh cracked black pepper
Preparation
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Cook spaghetti following package directions.
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Meanwhile, prepare meatballs and sauce. Preheat oven to 200°C (400°F). Shape sausage meat into 20 small meatballs using 1 Tbsp each. Arrange on a cooking sheet lined with aluminum foil and bake in oven for 10 minutes or until golden brown.
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While meatballs are cooking, in a heavy-bottomed saucepan, warm olive oil over low heat. Add anchovies and melt in oil for 5 minutes, all the while mixing and crushing with a wooden spoon. Add in onion and garlic, then cook another 5 minutes until soft.
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Pour tomatoes into a bowl and crush by hand or using a potato masher. Transfer to saucepan along with remaining ingredients, reduce heat to low and simmer for 20 minutes.
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Add cooked meatballs to sauce, then cook together for 5 minutes more. Adjust seasoning and serve over pasta.
