Pasta With Spicy Sausages, Tomatoes, Rosemary and Olives
Updated September 8, 2025
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons extra virgin olive oil
½ pound hot Italian sausage, casings removed
1 large sprig fresh rosemary
1 fat garlic clove, finely chopped
1 ½ pounds ripe plum tomatoes, trimmed and diced
¼ cup green pitted olives, slivered
Salt to taste
½ pound pasta, like penne
Finely chopped parsley, for garnish (optional)
Nutritional analysis per serving (2 to 3 servings)
69 grams carbs; 52 milligrams cholesterol; 639 calories; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 8 grams saturated fat; 30 grams fat; 6 grams fiber; 942 milligrams sodium; 23 grams protein; 9 grams sugar
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
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.
Added a little tomato paste to the pan with the garlic to intensify the flavors. Easy and very good.
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.
Make it vegan with Beyond spicy Italian sausages!
Going to try this tonight with fresh tomatoes (not roma) from the garden. Is it not necessary to peel the tomatoes? I usually do when cooking them but would love to save the time if not necessary.
Pretty good. Would do again. Next time I would substitute some vermouth for maybe half of the brine. Glad I didn’t salt chicken prior to cooking. I didn’t think that it was too salty - but Plenty salty enough.