Pasta With Spicy Sausages, Tomatoes, Rosemary and Olives
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1½ pound hot Italian sausage , casings removed
  • 11 large sprig fresh rosemary
  • 11 fat garlic clove, finely chopped
  • 11 ½ pounds ripe plum tomatoes , trimmed and diced
  • 1¼ cup green pitted olives , slivered
  • 1 Salt to taste
  • 1½ pound whole-wheat pasta , like penneWarm 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. 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.

Instructions

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