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Clean recipe · cooking.nytimes.com

Pasta With Spicy Sausages, Tomatoes, Rosemary and Olives

This rich, tangy and spicy 30-minute dinner recipe was originally developed for whole wheat pasta, which begs for bold flavors to stand up to its earthy nuttiness. But it really works beautifully with any pasta. If the fresh tomatoes at your market aren't delighting you, substitute a 15-ounce can of whole tomatoes.

Original recipe: cooking.nytimes.com

Yield:
2 servings
Total:
30 min
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Ingredients

  1. 2 tablespoons extra virgin olive oil
  2. ½ pound hot Italian sausage, casings removed
  3. 1 large sprig fresh rosemary
  4. 1 fat garlic clove, finely chopped
  5. 1 ½ pounds ripe plum tomatoes, trimmed and diced
  6. ¼ cup green pitted olives, slivered
  7. Salt to taste
  8. ½ pound pasta, like penne
  9. Finely chopped parsley, for garnish (optional)

Instructions

  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.
  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.