Sausage Puttanesca
Josh Ball
Rated 5.0 stars by 1 users
Category
Mains
Servings
2
Prep Time
5
Cook Time
30 minutes
Put-tanesca on any plate! Seriously, this recipe works with everything: polenta, pasta or even potatoes.
This is @supper.partying’s twist on a classic Neapolitan dish with a Mediterranean edge. Think of it as bolognese with attitude. Even better? Unlike bolognese, this one doesn’t need hours of simmering. It’s quick, it’s bold, and it absolutely hits the spot.
For this version, we’ve used the Beef & Worcestershire sausages from the Farmers Pick Fridge. They’re butcher-quality, full of flavour, and make this dish feel a little extra special.
Ingredients
-
1 pack Beef and Worcestershire sausages
- 1 can Italian whole tomatoes
- 2 cloves of garlic, sliced
- 1/4 cup black olives, halved
- 2 TBSP capers
- 4 anchovy fillets
- 1 TBSP extra virgin olive oil
- Handful parsley, finely chopped
- Salt and pepper
- Serve with (optional): polenta, mashed potatoes or rice
Directions
Sear the sausages in a pan over medium-high until golden brown all over. Remove and set aside.
- Soften garlic in olive oil over medium heat. Add anchovies and stir until mostly dissolved.
- Add olives and capers and combine.
- Squeeze canned tomatoes by hand over the pan. Rinse the can with a little water and add it back to the sauce.
- Mix well then simmer sauce for 15 mins. Meanwhile, slice sausages on the bias.
- Add sausages to sauce and combine. Season to taste.
- Remove from pan and garnish with chopped parsley.
