Pasta With Spicy Sausages, Tomatoes, Rosemary and Olives Recipe (2024)

Your neck of the woods must have some strange pigs, if they live on grass. I've never met a grass-fed pig, but I imagine he'd be a grumpy and unpleasant fellow. Nothing for it but to turn him into locally-produced sausage, I suppose, to spare the children his disagreeable comments.

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.

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 added a tbs of dry vermouth and a few chili flakes. Delish. But you have to use wholewheat pasta. Misses the point otherwise.

I really liked this recipe. My Italian sausages were well spiced and the rosemary was a great complement to them. I don't eat as much meat as some, so the amount of sausage was just what I wanted. I was able to use up the last of the Roma tomatoes from my garden. Best of all, the ingredients worked well with my very flavorful whole wheat pasta. I brought some red pepper flakes to the table just in case, but didn't use them. I'll make it again!

This was a great template: I used one pound instead of half on sausage and pasta, a mixture of dried rosemary and oregano as I had none fresh, and a 28-oz can of Cento tomatoes. I also perked it up with pierced Calabrian chilies and maybe 10 cloves of garlic. And after all of that, I found fresh mozzarella in the fridge (thanks Mom!), sliced, topped, and broiled, and turned the whole thing into a massive meaty, salty, spicy, cheesy pasta bake. Easy and delicious quarantine cooking!

I made this during high summer, past the season for lettuce salads where I live (since that would be the standard side), so I added some greens (amaranth) and used regular Italian sausage so my kids wouldn't be concerned by the spice. Grown ups have to add chile flakes at the table. Makes it an easy, flavorful meal for the weekday that everyone likes.

I added roasted red peppers and red pepper flakesI also subbed kalamata olives for the green olives

This turned out great!Granted I used it as a guide based on the ingredients I had. Cooking sausage with rosemary springs is an easy hack for this garden chef. I’ll do that again. I didn’t have olives so I used a couple tablespoons of capers instead. Delightful. I also added frozen kale stems before the tomatoes as I was trying to clean out my freezer stock. This gave it some extra crunch and nutrition. Finally I added some red pepper flakes at the end. Yum!

Used a 28 ounce can of whole peeled tomatoes, very nice!

I added some onion, celery and grated carrot because I like dishes to have more veggies. It was really good. As a leftover I added grated cotija cheese which added to the flavour.

Very good, quick and easy. I only had canned tomatoes, but it worked well. The olive oil at the start seems a little much since the meat exudes a lot of fat (although I'd rather have olive oil than pork fat...), and the final dish could stand to be a bit less greasy. Might leave the olives in to cook a bit longer or add more to really draw out their piquant flavor. I'll definitely make this one again!

Had to substitute lavender maldon for kosher salt, augment my store-bought plum tomatoes with late season garden tomatoes, and stretch a meagre supply of green olives with mini red peppers stuffed with chévre. The result: sublime! A keeper.

Oh, so good! Expecting heavy rain, so needed a recipe for tomatoes & sausage. Added maitake mushrooms, onions, rigatoni pasta (what I had), and castlevetrano olives. Added a little extra Piment d'Espelette, topped with some mozzarella (someone suggested it and I had some!), then brief stint under the broiler. HUGE hit!

I've made something very similar to this for years. One local butcher makes such great, flavourful hot Italian sausages that you really don't need to add much beyond the tomatoes -- fresh or tinned.I do add a dash of EVOO and also one of Balsamic vinegar, just to sweeten a bit and take the acidic edge off of the tomatoes. And usually a good extra pinch of oregano. Will try the rosemary next time. What's not to love?

I used a 28 oz can of chopped plum tomatoes and a chopped yellow pepper for color. When it was nearly done, I was not pleased with the ratio of meat to pasta, so I tossed in a can of drained cannellini beans and it worked well. Next time, I will add one pound. Either way - it is a great dish to add to our menu.

Amazing! Highly recommend adding diced Serrano pepper and using Fat Tire sausage.

I made this recipe almost as directed. It’s easy to make and delicious! The only changes I made were to use regular penne pasta instead of whole wheat (because that’s what I already had) and instead of fresh tomatoes I used a can of Mutti finely chopped tomatoes. This recipe is definitely a keeper and one I will go back to whenever I find myself with spicy Italian sausage!

This was a great template: I used one pound instead of half on sausage and pasta, a mixture of dried rosemary and oregano as I had none fresh, and a 28-oz can of Cento tomatoes. I also perked it up with pierced Calabrian chilies and maybe 10 cloves of garlic. And after all of that, I found fresh mozzarella in the fridge (thanks Mom!), sliced, topped, and broiled, and turned the whole thing into a massive meaty, salty, spicy, cheesy pasta bake. Easy and delicious quarantine cooking!

I really liked this recipe. My Italian sausages were well spiced and the rosemary was a great complement to them. I don't eat as much meat as some, so the amount of sausage was just what I wanted. I was able to use up the last of the Roma tomatoes from my garden. Best of all, the ingredients worked well with my very flavorful whole wheat pasta. I brought some red pepper flakes to the table just in case, but didn't use them. I'll make it again!

This is a good basic recipe but needs more flavor. I used crushed cento tomatoes and added dried oregano because I didn’t have rosemary, 3/4 lb Italian sausage, red pepper flakes, and a ton of olives and garlic. I deglazed the pan with red wine as well. Served with parsley and parm.next time, I’ll add a few anchovies to help punch up the sauce further. But kudos to Melissa Clark for getting me over my fear of making a red sauce!