Though I know I run the risk of having to change the name of this blog, I’m going to post another recipe that I made last night – Puttanesca
My version of Puttanesca is pretty standard I think, but this time it had a real twist – perfect for people who really like spicy food. The secret? Habanero sausage! Warning – this is not for the faint of heart! For a more traditional puttanesca use regular sausage and add a tsp or so of red chili flakes
1 lb Habanero sausage – or other sausage – I used Jimmy Dean brand
2 TBSP Extra Virgin Olive Oil (EVOO)
2 tsp anchovy paste or a couple whole anchovies
3 cloves garlic – minced, shredded or crushed. I have a roller thing that minces – works well
1 14 oz can of petite diced tomatoes
1 14 oz can of tomato sauce
1 tsp Oregano
1/4-1/2 tsp ground black pepper
6 inch sprig of fresh rosemary
3 TBSP capers in juice! or at least add some juice too – i like the salt and sourness of the brine
1/4 C Kalamata Olives – with juice!
1 tsp red chili flakes (Optional – this will be pretty hot already!)
Parmesan cheese as a topping
1 lb Penne or Rigatoni
Optional things I have put in before
1-2 TBSP butter – adds richness if the sauce is too sour
2 TBSP brown sugar – adds sweetness and depth if the sauce is too hot or bland
1-2 TBSP red wine – adds depth, sourness if the sauce needs some zing, can add sweetness too depending on the wine. Also can thin the sauce if it’s too thick
1-2 Bay leaves – I can never tell the difference, but it adds some pretentiousness
1/2 C Onion – minced – sometimes I’ll put onion in, but not usually. This dish already has a ton of flavor. If you are going to add onions, add them with the garlic and saute them a bit.
Start cooking the Rigatoni or Penne, or whatever pasta you want per the instructions on the package.
Brown the sausage. I tend to think that sausage these days is made with less fat than traditional sausage, so I usually add 1-2 TBSP olive oil to help it cook.
Without draining I add the minced garlic and the anchovies. Saute for a min or two, but don’t let the garlic burn – med heat
Add the tomatoes and tomato sauce.
Add the herbs and pepper
Simmer for 10 min or so.
Finish up the pasta and whatever else you are cooking, e.g. bread, salad
Add the olives and capers.
Simmer for another 10 min or so and taste
Add optional ingredients to suit your taste.
Serve pasta – Let people put on their own sauce.
I usually let people put their own sauce on because pasta can be a very personal thing.
We usually top with shredded Parmesan.