Simple Sausage Pasta

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Yield: 5 servings


8 ounces multigrain or other spaghetti or angel hair pasta

¼ cup seasoned bread crumbs

1-2 Tbsp Flying Olive Tuscan Herb, Gremolata, Basil, Garlic, a Combination

¾-1 pound sweet or spicy Italian turkey or chicken sausage links, cut into ½ inch slices (you may need to cook the sausages a bit so that you can slice them more easily)

2 garlic cloves, minced

2 cans (14.5 ozs) non-salt diced tomatoes, undrained

1 can (2 ¼ oz) sliced ripe olives, drained or a combination of ½ green and ½ black pitted and sliced olives


Cook the pasta according to package directions. Reserve ½ cup pasta water. Drain and set aside.

Meanwhile, in a large skillet, toss bread crumbs with 1-2 tsp Flying Olive EVOO of Choice. Cook and stir over medium heat until toasted. Remove from pan and set aside.

Add the sausage slices to the same pan; cook and stir over medium heat, adding more Flying Olive EVOO as needed. Cook until no longer pink. Add the garlic to the pan and cook 30 seconds to 1 minute longer. Stir in the tomatoes and olives, heating through. Add the spaghetti and toss to combine. Add the reserved pasta water, a tablespoon at a time, if the mix is too dry.

Serve the spaghetti with toasted bread crumbs before serving.

Submitted by Barb L.