Recipe

Pasta Puttanesca Il Mio Senso Recipe

	Waterlily / All my dishes 1 year, 10 months ago The renowned streetwalker pasta of Naples, done my way. The cream cheese brings incredible richness to this dish, and serves as the perfect foil to the many salty ingredients. Prep:10m Cook:30m Servings:6	Waterlily
	pasta puttanesca spicy hearty italian

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Ingredients

2 tablespoons olive oil

1 large onion, chopped

4 to 6 cloves garlic, crushed

1 -3 teaspoons dried basil (or double the amount fresh), to taste

20 oil-cured black olives, cracked away from pit and coarsely chopped

OR 1 can regular black olives

3 tablespoons capers

1 can medium artichoke hearts, quartered

1 32 oz can tomato puree

1 14.5 oz can diced tomatoes, drained

½ - 1 pound of the best sausage you can find, sliced (right now I’m crazy about a chicken sausage with spinach and asiago that’s available at Sam’s Club)

A few grinds black pepper

1/2 cup (a couple of handfuls) flat leaf parsley, chopped

1 /2 teaspoon crushed red pepper flakes

8 ounces cream cheese

Lots of fresh parmesan or asiago cheese, grated

1 pound of pasta capable of standing up to a chunky sauce, like farfalle, cavatappi, gemelli, etc., cooked al dente

Directions

Heat the oil in a large pan over medium heat, add the onions and cook until softened.

Add the garlic, basil, and sausage, cook until sausage is cooked through. Add the artichokes, olives, capers, tomato puree, diced tomatoes, black pepper and red pepper flakes. Simmer a few minutes. Cut the cream cheese into chunks and add to the sauce, stir until melted. Add the parsley and serve immediately over pasta.

Serve as a one-dish meal, or offer a simple salad of greens and vinaigrette and some crusty bread. Of course you need chianti with this!

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Comments

jenniferbyrdez 1 year, 10 months ago said:
Never had it with cream cheese. Thanks.

greekgirrrl 1 year, 9 months ago said:
Mmmmmm.

iwannabeachef 1 year, 9 months ago said:
Great Recipe!!

c2max 1 year, 8 months ago said:
Love the Pasta!! :)

greekgirrrl 1 year, 6 months ago said:
Made this last night and it was tremendously good, so I'm having some now for BREAKFAST!! LOL
Excellent recipe! Worth a 10 in my book!!

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