Sausage Puttanesca Pasta
Serves 4 to 6
1 pkg (500g) fresh Longo’s Sausages
(such as Mild Fennel or Italian), casings removed
2 tsp anchovy paste
1 tbsp Longo’s Signature Crushed Hot Pepper Chili Spread
1 jar (700mL) Longo’s Signature Tomato Basil Pasta Sauce
1 pkg (500g) Longo’s Pasta (any variety)
Longo’s Extra Virgin Olive Oil
Salt and pepper
- •Heat 3 tbsp Longo’s Extra Virgin Olive Oil in large skillet over medium heat; cook sausages, anchovy paste and 3 cloves minced garlic for about 7 minutes or until no longer pink inside. Reduce heat to medium-low and stir in chili spread to coat. Add pasta sauce and simmer for 10 minutes.
- •Meanwhile, boil pasta in large pot of boiling, salted water for about 8 minutes or until al dente. Drain well and return to pot. Stir in sausage sauce to coat.
- •For a fresh herb hit, sprinkle dish with 3 tbsp chopped fresh Longo’s Basil before serving. Want a spicier sauce? Use hot Italian sausages and Longo’s Signature Arrabbiata Pasta Sauce.
- Protein 27g
- Fibre 3g
- Fat 15g
- Sugar 4g
- Carbs 69g
- Sodium 890mg