Pasta with Olives, Sausage and Tomatoes

Dinner, Lunch | March 7, 2019

Savory sausage, ripe tomatoes and flavorful black olives combine in this quick and easy pasta recipe. It’s a hearty fall or winter dinner in just 30 minutes.


  • 1 tablespoon olive oil
  • 1 cup chopped yellow or sweet onion
  • 3/4-lb. low fat Italian turkey sausage
  • 2 teaspoons minced garlic
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 (28 oz.) can diced tomatoes in juice, undrained
  • 1 cup Lindsay® California Black Olives
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon dried rosemary leaves, crushed
  • 1/2 teaspoon dried oregano leaves
  • 1 pound farfalle (butterflies), fusilli, penne or other pasta
  • 1/2 cup finely shredded fresh Parmesan or Romano cheese


  1. Heat oil in a large saucepan over medium-low heat.
  2. Add onion; sauté until softened about 5 minutes.
  3. Remove sausage from casings; crumble into pan.
  4. Add garlic and, if desired, pepper flakes.
  5. Increase heat to medium-high; sauté until sausage is golden brown.
  6. Stir in tomatoes, olives, tomato paste, bay leaf, basil, rosemary and oregano.
  7. Bring to a boil. Cover; reduce heat and simmer 15 to 20 minutes.
  8. Meanwhile, cook pasta according to package directions; drain.
  9. Transfer pasta into serving bowl; toss with sauce. Top with cheese.
  10. Red Wine Sauce: If desired, add 1/2 cup red wine after browning sausage. Simmer 5 minutes and proceed with recipe as directed.
Makes 6 servings
Prep time: 10 minutes
Cook time: 25 minutes


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