Italian Sausage Puttanesca - cooking recipe

Ingredients

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

Preparation

Cook pasta according to package directions.
Drain well.
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).
Remove from heat and drain off fat.
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).
Reduce heat and simmer for 5 minutes.
Remove from heat.
Add pasta and stir to combine.
Spray 8-inch square casserole dish with non-stick spray.
Spoon mixture into casserole and sprinkle evenly with Parmesan cheese.
Bake at 400\u00b0F for about 15 minutes until cheese melts and begins to brown.