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Pasta With Spicy Sausages, Tomatoes, Rosemary and Olives

5.0(1525)

This rich, tangy and spicy 30-minute dinner recipe was originally developed for whole wheat pasta, which begs for bold flavors to stand up to its earthy nuttiness. But it really works beautifully with any pasta. If the fresh tomatoes at your market aren't delighting you, substitute a 15-ounce can of whole tomatoes.

by Melissa Clark·published 2010-10-13

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ItalianDinner, Easy, Quick, Weeknight, Pastas, Main Course

Servings

(2–3)

Total time

30 min

Calories / serving

639 kcal

Ingredients (9)

serves

2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1/2 pound hot Italian sausage, casings removedhot-italian-sausage
1 large sprig fresh rosemaryrosemary
1 fat garlic clove, finely choppedclove
1 1/2 pounds ripe plum tomatoes, trimmed and dicedtomato
1/4 cup green pitted olives, slivered
Salt to tastesalt
1/2 pound pasta, like penne
Finely chopped parsley, for garnish (optional)parsley

Instructions (2 steps)

01Warm the oil in a large skillet over medium-high heat. Add the sausage and rosemary; cook, breaking up the meat with a fork, until browned and cooked through, 5 to 7 minutes. Add the garlic, cook 1 minute. Add the tomatoes and stir occasionally until they have broken down and turned into a sauce, 10 to 15 minutes. Stir in the olives for the last 5 minutes of cooking. Add salt to taste, cover and keep warm.
02Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain well and toss with the sauce. Finish with parsley, if you like.

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Rich recipe — supports nutrition-aware planning.