This warm and satisfying recipe, Vegetable Puttanesca with Sausage, is made with heart-healthy vegetables and fresh ground Italian sausage.
This recipe for Vegetable Puttanesca with Sausage is a quick and easy healthy meal that is packed with hunger-satisfying ingredients, like mushrooms, zucchini, and Italian sausage, served over cooked spaghetti squash.
Whenever I hear “Puttanesca” I think of the movie “Lemony Snicket’s A Series of Unfortunate Events,” starring Jim Carrey. The ingredients used in the movie were scary, if not distasteful.
So you might be wondering, “What exactly is puttanesca?”
Well, this recipe has a saucy past, no pun intended. Sources say puttanesca refers to “ladies of the evening” but I believe it has more to do with it’s flamboyant ingredients like anchovies, olives (I like kalamata for this recipe) and capers, than anything else.
Anyway, this recipe isn’t as old as some Italian pasta dishes. In fact, it might even be one of the youngest, being invented in Naples toward the middle of the 20th century.
How to Make Vegetable Puttanesca with Sausage Recipe
My version follows along the lines of the classic Puttanesca recipe but changes up one of main ingredients for an even more healthy take.
Moreover, you’ll notice that the anchovies, olives and capers are missing from the recipe below, because, sigh, I ran out. But by all means, add them in. It will definitely take this recipe over the top.
And, because I wanted to go for “veggie power,” I opted out of using pasta for a “veggie” replacement: spaghetti squash.
Believe me when I tell you that you won’t miss the carbs when you ladle the Puttanesca over this ingenuitive vegetable.
Spaghetti squash gets star appeal in this dish as it is the replacement for the usual pasta as found in the classic recipe.
However, if you don’t have or like spaghetti squash with your Vegetable Puttanesca with Sausage, then go ahead and use fresh or dried pasta instead. Just follow the package instructions for making the pasta. You’ll need to cook a one pound package of pasta for this recipe.
In the end, I believe Puttanesca should be on everyone’s must-make list. It’s quick and easy and totally family friendly.
And, it’s perfect for evening meals with a salad and crusty bread. Enjoy!
For more delicious pasta dishes like Vegetable Puttanesca with Sausage, be sure to check out Wisconsin Homemaker’s Recipe Section.
Vegetable Puttanesca with Sausage
- 1 1/4 pounds Sweet Italian Sausage ground
- 2 tbsp olive oil extra virgin
- 2 cups yellow zucchini cubed
- 2 cups green zucchini cubed
- 1 cup yellow onion chopped
- 1 cup parsley chopped
- 1 cup basil chopped
- 1 cup green pepper chopped
- 1 cup carrots chopped
- 2 cups baby bella mushrooms sliced
- 26.46 oz Strained Pomi Tomatoes
- 3 tbsp garlic minced
- 1 tbsp oregano
- 1 tsp red pepper flakes more if you like it spicier
- 6 oz white wine
- 4 pounds spaghetti squash
- Salt and Pepper to taste
- Cut spaghetti squash in half, lengthwise, remove seeds. Place face down on microwaveable plate and microwave for approximately 15 minutes each half.
- Once removed, turn right side up and after letting squash cool for about 5-10 minutes, use a fork and scrape the flesh out. Place squash in a bowl and set aside.
- In a large dutch oven, add olive oil and Italian sausage. Cook for about 10 minutes until browned and fully cooked.
- Add the rest of the ingredients, except for strained tomatoes, garlic, oregano, pepper flakes and wine.
- Stir constantly and allow the ingredients to cook for about 10 minutes. Then, add the rest of the ingredients. Stir well.
- Add salt and pepper, to taste.
- Cook for another 10 minutes. Serve Vegetable Puttanesca with cooked spaghetti squash and crusty bread. Enjoy!