Ingredients
Equipment
Method
Cooking Instructions:
- Step 1: Bring a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside.
- Step 2: In a large skillet, heat the anchovy oil over medium heat. Add the chopped anchovy fillets and sauté for about 1 minute until they start to dissolve. Next, add the raw Italian sausage or chorizo, breaking it up with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.
- Step 3: Add the chopped garlic to the skillet and sauté for another 1-2 minutes until fragrant. Stir in the smoked paprika and dried oregano, mixing well to incorporate the spices into the sausage.
- Step 4: Pour in the crushed tomatoes along with their puree. Stir to combine and let the mixture simmer for about 10 minutes, allowing the flavors to meld. If the sauce gets too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Step 5: Once the sauce has simmered, stir in the halved green olives and drained capers. Allow everything to heat through for another 2-3 minutes. Taste and adjust seasoning if necessary.
- Step 6: Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is well coated. If the mixture needs more moisture, add more reserved pasta water a little at a time until it reaches the perfect consistency.
- Step 7: Divide the Spaghetti with Italian Sausage and Olives among plates or bowls. You can garnish with freshly grated Parmesan cheese or chopped fresh parsley if desired. Serve immediately and enjoy the delightful burst of flavors!
Notes
- Feel free to use turkey or plant-based sausage for a lighter option.
- Substitute olives with black olives for a different flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.