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Gluten Free Spaghetti Puttanesca with Sausage |
Ingredients:8 ounces brown rice gluten- free spaghetti 2 teaspoons olive oil 1 cup chopped onion 4 cloves garlic, thinly sliced 1 (28 oz.) can fire-roasted crushed tomatoes, un-drained 1⁄2 cup coarsely chopped pitted Kalamata olives 1 tablespoon chopped capers 2 teaspoons anchovy paste or 2 minced anchovy fillets 1⁄2 teaspoon crushed red pepper flakes 1 (7 oz.) package fully cooked sausage links/patties, sliced or cubed 1 cup (4 oz.) diced fresh mozzarella cheese or quartered ciliegine mozzarella balls 1⁄4 cup julienned fresh basil leaves
Directions:Cook spaghetti according to package directions. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, 6 to 8 minutes or until onion is tender. Add tomatoes, olives, capers, anchovy paste and pepper flakes; bring to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in sausage; simmer 5 minutes. Drain spaghetti; transfer to 4 shallow bowls. Stir fresh mozzarella cheese into sausage mixture; serve over spaghetti and top with basil.
Makes 4 servings |
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