Ingredients: |
Ingredients: 2 T Olive oil
i large onion, halved and slivered
6 garlic cloves, coarsely chopped
2 - 28-ounce cans of Italian plum tomatoes
1 healing tsp. tomato paste
Approximately 1 pound of spicy Italian sausage
2 cans (2 oz each) anchovies in oil
3/4 cup Sicilian dry cured olives - pitted, coarsely chopped (Calmatta)
4 T capers - drained
1 tsp each - basil, oregano, red pepper flakes
Black pepper to taste
Six quarts boiling water
1 pound pasta of your choice
Fresh grated Parmesan cheese
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Directions: |
Directions:1) Fry out the Italian sausage and drain
2) Heat the two teaspoons of oil in heavy saucepan
3) Add the onion and garlic and cook at a low heat until transparent
4) Add tomato paste and blend well
5) Crush tomatoes slightly and add to the pan, along with their juices. Cook for five minutes on medium heat
6) Coarsely chop the anchovies and add to the saucepan, along with their oil, stirring gently with a wooden spoon
7) Stir in the olives, capers, basil, oregano, red pepper flakes and black pepper to taste. Blend gently and simmer over medium eat for about 20 minutes, stirring frequently
8) While sauce simmers, bring large pot of water to boil
9) Add pasta of your choice, such as fettuccine, rigatoni, or linguine
10) Cook until al dente - about 15 minutes
11) Serve sauce and pasta together, and garnish with Parmesan cheese |
Personal
Notes: |
Personal
Notes: This is such a zesty and robust sauce that is was named after the gypsies or whores. I have omitted the salt, because of the anchovies, and the seasonings are up to your taste. The first seven ingredients are important to the flavor of the sauce and should not be left out. Served many times to family and used for church dinners.
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This recipe for Puttanesca Sauce is from