Sun-Dried Tomato Pasta a la Puttanesca

This tasty dinner sure went together easily and FAST!  I would have used prosciutto in this if I had any in the house, but I used a locally made, highly-smoked dry-cured pork-beef sausage my husband brought home from Austin that served as a good stand-in.  I would NOT recommend using regular smoked sausage for this recipe.  I think it would NOT be very good.  Bacon would do in a pinch, but a totally different taste there.  I used Classico brand of sun-dried pesto sauce as it is only 7 net carbs per ¼ cup, spread out among the 4 servings.  I have calculated nutritional stats as if I had used the prosciutto, however.  This was outstanding!  My husband said I could make it again any time and I enjoyed it as well.  This recipe is suitable once you get to phase 2 of Atkins, but those still on Induction wanting to try it need to leave out the white wine.


2 T. unsalted butter

3 oz. onion, chopped (I used red onion)

4 slices prosciutto (or highly smoked dry-cured meat like bacon)

1 Roma tomato, coarsely diced

½ c. canned sliced mushrooms with liquid (or 4-5 fresh medium, sliced)

10 black olives, sliced into 3 pieces

½ c. parsley, chopped

½ c. white wine (omit if still on Atkins Induction)

Dash red pepper flakes

¼ c. sun-dried tomato pesto sauce (I used Classico brand from a jar)

½ c. heavy cream

11 oz. Zeroodles “Penne” noodles with oat fiber (or 4 servings your preferred noodle alternate like zucchini noodles)

DIRECTIONS:   Melt butter in medium non-stick skillet over medium-high heat.  Saute until tender.  Add all remaining ingredients but the cream and noodles.  Lower heat to medium and add cream.   Simmer until it begins to thicken up a bit.  Add the noodles and toss well to coat.  I let mine simmer for about 5 minutes longer.  Serve at once with a nice green salad.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

276.3 cals, 20.2g fat, 12.2g carbs, 5.92g fiber, 6.28g NET CARBS, 6.75g protein, 586 mg sodium

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