Pasta With Spicy Sausages, Tomatoes, Rosemary and Olives
Updated Sept. 8, 2025
- 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
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.
Subbed out the olives because I just couldn’t bring myself to do that, but added a bit of cream and Parmesan toward the end. Very good!
Grocery store didn’t have plum tomatoes, so I used Roma. The tomatoes were getting a little thin, so I added some of the pasta water to the sauce and I think that made a huge difference. Then I also shredded some Dubliner cheese into the sauce. Really good!
Thoughts of dining out vanished as the day turned wet, windy and cold here in Western Europe…so found myself at 4pm searching thru NYT for something warm and fast to make with whatever was in the pantry and freezer…and Ta Da…this hit ALL the points. So easy and very tasty, was like a warm hug. Used the pork sausage that I had, adding some Aleppo pepper and herbs d province to make up for Italian. Adding a nice glug of tomato paste as per another’s suggestion along with the garlic. Had some nice cherry tomatoes and a can of whole cherry’s too…all went into the pot to simmer for a few hours. Whole wheat pasta *fusilli* was excellent along with simple salad and crusty bread and the vinho of your choice! Looking forward to leftovers tonight. Muito obrigada for the dinner sav NYT!