Recipes
Cantella's Classics
Papa’s Penne Pasta Puttanesca
This fare was made famous in Italy, being served up by “ladies of the night” to their patrons! Here’s our spiced up version using hot Italian sausage!
Traditional family pork recipe seasoned with fresh blend of natural ingredients.
Ingredients
- 1 – pound of fresh hot Italian sausage links
- ¼ – cup of olive oil
- 2 – tablespoons of butter
- 1 – tablespoon of crushed or chopped garlic
- 1½ – cups of onion (chopped)
- 2 – cups of fresh, ripe tomatoes (peeled, seeded & chopped)
- ¼ – teaspoon of crushed red pepper
- 3 – tablespoons of fresh basil (chopped)
- 1 – cup black olives (pitted & sliced)
- 2½ – tablespoons of capers
- 1 – pound of pasta (Penne, of course!)
- – salt and freshly ground black pepper
- – Parmesan or Romano cheese (grated)
Directions
- Broil the sausage for about eight to ten minutes, turning once only.
- Remove sausages from broiler, and cut them into one-quarter to one-half inch, bite-sized pieces.
(To make sure your sauce and pasta are timed correctly, bring a pot of water to a boil now, and about fifteen minutes before finishing this recipe, cook the pasta according to the directions on the package.) - In a large frying pan, heat the olive oil, butter, and garlic.
- When the butter has melted, add the onion, and cook for about ten minutes over medium heat.
- Add in the sausage, tomatoes, the red pepper, and simmer for five minutes, stirring occasionally.
- Add the basil, and continue to simmer for five minutes more.
- Add in the black olives and capers.
- Reduce heat to low and let simmer for about another five minutes, or until the pasta is ready.
- Drain the pasta in a colander and return back to the pot.
- Add the sauce and gently mix together until the pasta is well coated.
- Add salt and pepper to taste.
- Serve hot and top with cheese.