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