Spicy Sausages, Tomatoes, Rosemary & Green Olives with Whole Wheat Pasta
Submitted by happyzhangbo
Hot Italian sausage, fresh Roma tomatoes, rosemary, and briny green olives tossed with whole wheat pasta. A rustic Italian-inspired dinner ready in under 30 minutes.
YIELD
3 servingsPREP
8 minCOOK
18 minREADY
29 minThis is the kind of rustic, no-fuss pasta that would feel right at home on a trattoria table in the Italian countryside.
Hot Italian sausage gets crumbled and browned with fresh rosemary until the kitchen smells incredible. Diced Roma tomatoes break down into a chunky, vibrant sauce while slivered green olives add little pops of briny saltiness.
Toss it all with whole wheat penne and you’ve got a weeknight dinner that feels a whole lot more special than the effort it took.
Pro Tips
- Use fresh Roma tomatoes here, not canned. They break down into a lighter, fresher sauce that lets the sausage and rosemary shine.
- Strip the rosemary leaves from the stem before adding, or fish the whole sprig out before serving.
- A generous grating of Pecorino Romano on top ties everything together with sharp, salty bite.
Ingredients
Directions
Heat the oil in a large skillet over medium-high heat.
Stir in the sausage and rosemary, cook, breaking up the meat with a fork, until browned and cooked through, about 6 minutes.
Add the garlic, cook 1 minute.
Stir in the tomatoes and stir occasionally until they have broken down and turned into a sauce, about 14 minutes.
Add the olives for the last 5 minutes of cooking, stir to mix in.
Add salt to taste, cover and keep warm.
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.
Serve warm.
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