Italian Sausage Puttanesca

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

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 400u0b0F for about 15 minutes until cheese melts and begins to brown.

penne pasta, sausage, onion, green bell pepper, garlic, tomatoes, kalamata olive, tomato paste, capers, anchovy paste, parmesan cheese

Taken from www.food.com/recipe/italian-sausage-puttanesca-91360 (may not work)