Fettuccine with Sausage Puttanesca Sauce

I love spaghetti; I mean who doesn't?  This puttanesca sauce with the sweetness from the sausage, saltiness from the olives and capers, and spiciness from the wine, feels like a grown-up spaghetti.  We made this three times in the last two months just to be sure, but it's pretty tasty!

 {Fettuccine with Sausage Puttanesca Sauce}

 {The sauce only takes about 30 minutes to make which means easy weeknight meal!}

 {View before I took a bite}

Fettuccine with Sausage Puttanesca Sauce
from Carrie's Experimental Kitchen

Makes 4 servings

2 tablespoons olive oil
5 links Italian sweet sausage, casings removed
1/2 medium onion (local), chopped
2 cloves garlic (local), minced
1-15 oz can fire roasted tomatoes
1-6 oz can kalamata olives (drain weight should be 6 oz)
2 tablespoons capers
1/2 cup dry red wine
1/2 cup chicken broth
6 oz tomato paste
1/4 teaspoon chili flakes
Cooked pasta

1. In a large saute pan, heat oil and add the sausage; then break apart using a wooden spoon. Saute until the meat is cooked through and no longer pink.
2. Add in the onion, garlic, tomatoes, olives and capers. Saute until the onions start to turn translucent.
3. Then add the wine, chicken broth, tomato paste and chili flakes. 
4. Simmer on low for 10-15 minutes.
5. Serve sauce over hot pasta.

Please don's put Parmesan cheese on this, unless you are serving this to children because that will ruin the taste and really make it taste similar to spaghetti.  Because this is not spaghetti so don't confuse your dinner companions. 

PS--This would definitely be on my dinner party list because the sauce can be made a head of time and reheated (we've tested this!).

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