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Spaghetti with Italian Sausage and Olives

A savory, rustic pasta with Italian sausage, briny olives and capers in a tomato sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 anchovy fillets, drained and chopped reserve 1 tablespoon oil from the can
  • 1 lb raw Italian sausage or chorizo casing removed
  • 3 garlic cloves chopped
  • 28 oz crushed tomatoes with added puree one can
  • 1 cup pitted green olives halved
  • 1/4 cup capers drained
  • 1 tbsp smoked paprika
  • 2 tsp dried oregano
  • 12 oz spaghetti or fettuccine

Instructions

  • Heat the reserved 1 tablespoon of oil from the anchovy can in a large deep skillet over medium-high heat.
  • Add the sausage (casing removed) and break it apart with a spoon; cook until it begins to brown and crisp, about 7–10 minutes, stirring often.
  • Add the chopped anchovy fillets and chopped garlic to the skillet and cook, stirring, about 1 minute until fragrant.
  • Stir in the crushed tomatoes, halved green olives, drained capers, smoked paprika, and dried oregano.
  • Bring the sauce to a simmer and cook for about 5 minutes to blend the flavors; taste and add salt and pepper only if needed.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until just tender but still firm to the bite, according to package directions.
  • Drain the pasta, divide among plates, and spoon the sausage and olive sauce over the top. Serve with grated Parmesan if desired.

Equipment

  • Large, deep skillet
  • Pot for boiling pasta
  • Wooden spoon or spatula
  • Colander

Notes

  • Taste the sauce before adding salt because anchovies, olives, and capers are salty.
  • Use Italian sausage for a milder flavor or chorizo for a smokier profile.
  • Halve or roughly chop olives for easier eating.