‘Eating Clean on the Cheap’ – Pasta Puttanesca with Chicken Sausage and Portabellos

I love the flavors of pasta puttanesca! If you don’t know the origins of this dish, you have to check it out. It’s a bit scandalous! At any rate, here is Ellie Krieger’s recipe for this classic plate of pasta. With a husband who has a big appetite, and me, whose training for a marathon, we need some added ‘umph’ to just basic pasta so I took the liberty of sautéing some Portabellos and also adding some chicken sausage to our meal. The original, meatless recipe is an excellent lunch or dinner choice for those who are vegetarians.


*On sale this week at Publix

  • 3-4 links of  Murray’s All-natural chicken sausage*
  • 6-8 oz Portabellos mushrooms*
  • Newman’s Own Marinara Sauce* (get a coupon!)
  • 8 oz. Muller’s Whole Wheat spaghetti*
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/3 cup chopped flat-leaf parsley
  • 1/4 cup pitted chopped Spanish or Greek olives
  • 2 tablespoons capers
  • 1 teaspoon anchovy paste
  • 1 tablespoon fresh oregano leaves or 1 teaspoon dried
  • 1/8 teaspoon crushed red pepper flakes
  • 3/4 cup chopped fresh arugula*
  • 1/4 cup grated Parmesan


Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.

Heat 1 Tablespoon of olive oil over medium heat. Brown sausage links on each side and then remove. Add  mushrooms and garlic into pan and saute until softened, about 5 minutes.  Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomato sauce and sausage links and simmer for about 10 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.

When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.

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