Pasta With Spicy Sausages, Tomatoes, Rosemary and Olives
Updated Sept. 16, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- ½pound hot Italian sausage, casings removed
- 1large sprig fresh rosemary
- 1fat garlic clove, finely chopped
- 1½pounds ripe plum tomatoes, trimmed and diced
- ¼cup green pitted olives, slivered
- Salt to taste
- ½pound pasta, like penne
- Finely chopped parsley, for garnish (optional)
Nutritional analysis per serving (3 servings)
639 calories; 30 grams fat; 8 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 69 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 23 grams protein; 942 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm 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.
- Step 2
Meanwhile, 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.
Private Notes
Comments
Your neck of the woods must have some strange pigs, if they live on grass. I've never met a grass-fed pig, but I imagine he'd be a grumpy and unpleasant fellow. Nothing for it but to turn him into locally-produced sausage, I suppose, to spare the children his disagreeable comments.
Delicious, quick and easy! I used a 28 oz. can of diced tomatoes, doubled the amount of sausage (using 1/2 lb. each mild and spicy) and my sprig of rosemary yielded 1 Tbsp., which was just right with the other spices from the sausage. The olives provided enough salt, so no more was added--and if you use grated parmesan to garnish, that adds even more.
I was looking for a quick & tasty pasta for dinner, and this was it! Very tasty, and easy to prep and cook. Following other suggestions, I added onion and red pepper and mushrooms and red pepper flakes. Used kumato tomatoes from Trader Joe's, but in a month or so ours will be ripe. Meanwhile, I'm keeping this in my rotation.
made with 2 pints little guys, castelvetrano olives, used .75 lb penne & .7 lb hot italian meat hook sausage. added a half cup of water mixed with 1 tbsp tomato paste and red pepper flakes at the end. want to make it saucier next time
I subbed a 28 oz can of whole tomatoes (crushed by hand in a bowl first), dried rosemary and doubled the sausage. It was fantastic. Simple, quick, and delicious. Thank you, Melissa Clark!
This has become a go-to weeknight dinner! I’ve gradually increased the amount of olives to a full jar, love the way they cut through the rich sausage and rosemary.
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