This simple but tasty pasta dish from NYT Cooking can be on the table in about half an hour. Brown sausage meat with rosemary, garlic and tomatoes. Stir in olives and cook for another few minutes. Cook the pasta, toss with the sauce and serve, garnished with parsley
Avoiding Additives and Preservatives
I used Free From hot Italian sausages and President’s Choice garlic-stuffed olives. Both are free of additives.
Pasta with spicy sausages, tomatoes, rosemary and olives
Ingredients:
2 tablespoons (30 ml) extra virgin olive oil
½ pound (227 g) hot Italian sausage, casings removed
1 large sprig fresh rosemary
1 fat garlic clove, finely chopped
1 ½ pounds (680 g) ripe plum tomatoes, trimmed and diced
¼ cup (60 ml) green pitted olives, slivered
Salt to taste
½ pound (227 g) pasta, like penne
Finely chopped parsley, for garnish (optional)
Preparation:
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.
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. Serves 2-3.
From NYT Cooking
