Pasta Puttanesca

• 12 oz dry linguine pasta
• 1 ½ tablespoon olive oil
• 1 medium onion, diced
• 1 cup sliced mushrooms
• 2 hot Italian sausages, each sliced ½-inch thick
• 4 tablespoon butter, divided
• 3 cloves garlic, chopped
• 1 sweet yellow or red pepper, diced
• 2 ¼ cup tomato sauce or pasta sauce
• ¼ cup each pitted and sliced Kalamata olives and green olives
• 2 tablespoon drained capers
• 1 tablespoon chopped fresh parsley
• Salt and black pepper, to taste
• 6 tablespoon shaved parmesan cheese
• 2 tablespoon thinly sliced fresh basil

1. Heat a PADERNO Classic Non-Stick Jumbo Cooker over medium heat; add the oil. Cook onions, stirring occasionally, for 5 minutes. Add the mushrooms; continue cooking, stirring occasionally, until vegetables are tender and mushrooms are golden, about 5 minutes.

2. Add the sausage and garlic; cook, stirring, until the sausages are browned, 5 to 7 minutes. Stir in the tomato sauce, sweet pepper, Kalamata and green olives, capers and parsley. Bring to a boil; reduce heat, cover and simmer for about 12 minutes.

3. Meanwhile, In a PADERNO Classic Non-Stick 4.7 L (5 qt) Dutch Oven of boiling salted water, cook pasta according to package instructions until tender, 10 to 12 minutes.

4. When ready to strain pasta, transfer ½ cup of the pasta water (from the top of pot) to the sauce, stirring. Add the pasta, tossing to coat. Season to taste with salt and pepper.

5. To serve, garnish with basil and parmesan.

Tip: For a more fiery option, add up to ½ teaspoon of red pepper flakes to the sauce, or to taste.