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.
good baseline recipe, although I agree with many others, using canned tomatoes was way more efficient and no real change in taste. I prefer it with more sausage and olives, reducing salt along with that. great with a little fresh side salad
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!