Pasta Puttanesca with Sausage

Ingredients

• 1 lb. ground sausage (sweet Italian or spicy)
• 2 tsp olive oil (optional)
• 1 Tbsp minced garlic
• 1 tsp anchovy paste (or whole anchovies chopped)
• 1 tsp red pepper flakes
• ¼ cup chopped sun-dried tomatoes
• 28 oz. can crushed tomatoes
• ¾ cup oil-cured olives like Kalamata or Castelvetrano
• 3 Tbsp capers, drained
• 1 lb. spaghetti
• Grated parmesan cheese, for topping
• Chopped parsley for topping

Instructions

• Bring a large pot of salted water to a boil.
• In a large skillet over medium-high heat, add crumbled sausage (if your sausage is in casings, remove) and cook until browned.
• If needed, you can add a little olive oil to the skillet (but you may have enough from the sausage). Add garlic to skillet and cook 1 minute, until fragrant. Stir in anchovy paste, red hot pepper flakes, and sun-dried tomatoes and cook for another 3 minutes.
• Add in crushed tomatoes, stir, and let simmer for 5 minutes.
• Stir in olives and capers and let mixture continue to simmer for another 10 minutes.
• While sauce is simmering, add spaghetti to boiling water and cook until al dente. Drain.
• Add spaghetti to skillet and toss everything together to coat pasta in sauce.
• Serve pasta with grated parmesan and chopped parsley.