Baked Sausage Puttanesca

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• 8 ounces uncooked penne pasta
• 8 ounces hot turkey Italian sausage
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 3 garlic cloves, minced
• Cooking spray
• 2 (14.5-ounce) cans no salt-added whole tomatoes, undrained and chopped
• 1/2 cup halved pitted kalamata olives
• 2 tablespoons tomato paste
• 1 tablespoon capers, drained
• 1 teaspoon anchovy paste
• 1/2 cup (2 ounces) finely shredded Parmesan cheese

Preparation

Preheat oven to 400°.

Cook pasta according to package directions, omitting salt and fat. Drain well.

Remove casings from sausage. Place sausage, onion, pepper, and garlic in a Dutch oven coated with cooking spray over medium-high heat; sauté 8 minutes, stirring to crumble.

Add tomatoes, olives, tomato paste, capers, and anchovy paste to pan; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Add pasta, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 400° for 15 minutes or until cheese melts and begins to brown.