Pasta Puttanesca

Don’t let the sardines in this dish scare you! Sardines lend a great umami flavor to this deep meaty dish. A welcome reprieve from the traditional Sunday sauce.


  • 1Lg Yellow onion, minced
  • 1 Stalk Celery, diced
  • 1Lg Carrot, brunoised
  • 100g Sardines in oil, drained (most tins are ~100g)
  • 1lb (450g) Beef mince
  • 500ml Red wine, Merlot
  • 1 bunch Parsley, minced
  • 1/4lb (100g ) Brown mushrooms, cleaned, sliced 1/2" wide
  • 2Tbsp Tomato Paste
  • 1Tbsp ea.
    • Garlic Powder
    • Onion Powder
    • Salt
    • Italian Seasoning
    • Worcestershire Sauce
  • 1/2Tbsp ea.
    • MSG
    • Black Pepper
  • 1tsp Aleppo Chili flake
  • 2 14oz tins Diced Tomatoes
  • 14oz water (use the tins)
  • 1lb Cellentani (aka Cavatappi)


  1. In a brazier over high heat, begin browning meat mince.
  2. Add mirepoix and cook until translucent. Add sardines.
  3. Add tomato paste and brown, 2-3 minutes. Deglaze with wine.
  4. Once wine has reduced, add tomatoes.
  5. Add all other ingredients and cook covered over a low flame for 30 minutes.
  6. In a large pot, bring 6qts of heavily salted water to a boil.
  7. Cook Cellentani 9 minutes.
  8. Reserving the pasta water, combine the sauce and pasta. Loosen with reserved pasta water if necessary.
  9. Plate in a high-sided plate with grated parmesan and chili flake. Serve with warm garlic rolls.