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Pasta Puttanesca Sauce with Sausage Meatballs

Browned sausage meatballs in a tomato sauce with olives and capers. Close up.
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EatSimpleFood.com

This puttanesca sauce recipe stands alone as a vegetarian dish, but sage sausage meatballs takes it to another level. Add spaghetti or favorite pasta or polenta or grits for a savory and comforting Italian pasta puttanesca.  

Ingredients

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Ingredient List Meatballs:

  • 1 lb ground mild Italian sausage
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 small egg, beaten
  • 1/2 cup panko bread crumbs
  • 3 Tbsp fresh sage, chopped

Ingredient List Sauce & Grits:

  • 2 Tbsp e.v. olive oil
  • 1 Tbsp garlic, minced
  • 2 Tbsp capers, drained
  • 1 Tbsp anchovy paste or 3 whole anchovies
  • 3/4 cup Kalamata olives, pitted and halved
  • 1/3 cup pepperoncini, diced
  • 1/4 tsp dried oregano
  • ~28 ounces crushed tomatoes or pasta sauce
  • 3 Tbsp fresh sage or parsley, chopped - optional as garnish
  • 3/4 cup Parmesan cheese, grated - optional as garnish
  • 1 cup polenta or grits or 1 pound uncooked pasta

Instructions

Make Meatballs: 

  • Preheat oven to 375F.
  • In a large bowl, mix sausage, salt, pepper, eggs, bread crumbs, and 3 Tbsp sage (reserve rest of sage as garnish).  
  • Form 1 1/2" meatballs and place on an aluminum lined  baking sheet.
  • Bake for ~13-15 minutes or until cooked through

Make Grits or Polenta:

  • Cook grits according to package instructions.

Make Puttanesca Sauce:  

  • Bring a large pan to medium high heat and add olive oil to lightly coat the pan.  When hot add garlic and cook 1-2 minutes or until fragrant.  
  • Add capers, anchovy paste, olives, pepperoncinis, and oregano, and stir together.  Add crushed tomatoes or tomato sauce.  
  • Bring to a boil, reduce heat to a simmer and cook covered 20 minutes.
  • Stir in meatballs. and serve over polenta, grits, or pasta.  
  • Garnish with fresh sage or parsley and parmesan . Add salt to taste.  Happy Eating!  Beckie