I love the savory taste combo of kalamata olives and capers--can't get enough of it. If you aren't up for the heat, use mild Italian sausage or cut the fat with Turkey Italian sausage. If you want it a bit spicier--add a bit of crushed red chile flakes. I think the overall flavor is fairly mild and will probably add more capers and kalamata olives next time I make it.

Ingredients

4 serv.

ounces penne pasta↗8 ounces
ounces hot Italian sausage↗8 ounces
onion↗1 cup
chopped
green bell pepper1 cup
chopped
garlic cloves↗3
minced
(14 1/2 ounce) cans chopped tomatoes2 cans
cup kalamata olive↗1⁄2 cup
pitted and chopped
tomato paste↗2 tablespoons
capers↗1 tablespoon
drained
anchovy paste↗1 teaspoon
parmesan cheese↗1⁄2 cup
finely shredded

Step-by-step instructions

1
Cook pasta according to package directions.
2
Drain well.
3
Meanwhile, remove casings from sasage and saute with onion, pepper and garlic over medium-high heat, stirring and crumbling sausage until sausage is done and vegetables softened (about 7 or 8 minutes).
4
Remove from heat and drain off fat.
5
Add tomatoes, olives, tomato paste, capers and anchovy paste to pan and bring to a boil. (I like to give the tomatoes a couple of pulses in the food processor to break them up a little).
6
Reduce heat and simmer for 5 minutes.
7
Remove from heat.
8
Add pasta and stir to combine.
9
Spray 8-inch square casserole dish with non-stick spray.
10
Spoon mixture into casserole and sprinkle evenly with Parmesan cheese.
11
Bake at 400°F for about 15 minutes until cheese melts and begins to brown.

Source: food.com

Original recipe ↗

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