Pasta With Spicy Sausages, Tomatoes, Rosemary and Olives

By Melissa Clark

Updated Sept. 9, 2025

Pasta With Spicy Sausages, Tomatoes, Rosemary and Olives
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
30 minutes
Rating
5(1,035)
Comments
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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.

Featured in: Fiber Meets Flavor in New Whole-Grain Pastas

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Ingredients

Yield:2 to 3 servings
  • 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)
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

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Ratings

5 out of 5
1,035 user ratings
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Comments

LoriB

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.

Lewis

Added a little tomato paste to the pan with the garlic to intensify the flavors. Easy and very good.

EugeniaH

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.

Heather

Delicious! Recommend finishing the pasta in the sauce.

kat

Loved it - Agreed, quick and easy. I went heavy handed and should have added more castelvetrano olives to balance (live and learn). Additionally, I added 1/4 cup of pasta water which just seemed like a good idea, though not called out in the recipe and I think that added the perfect touch of velvety lusciousness we crave.

Drkitty

With less than stellar tomatoes, a quarter cup of heavy cream takes the acidic edge off. Very easy and yummy.

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