"Barrabbiata" with Turkey Sausage, Olives, and Capers


Like an arrabbiata but with my own spin on it. Italian tomatoes are a must! Barb L.

Yield: 6-8 servings


4 Tbsp of a combination of Flying Olive Garlic and Cayenne Red Pepper Extra Virgin Olive or a Flying Olive Single Varietal (for a little tingle, add 3 Tbsp of Garlic, and 1Tbsp of Cayenne)

1 tsp minced garlic

3 turkey sausages, casings removed (optional for vegetarian), I really like Jennie-O Sweet Italian Sausage, but Hot Italian Sausage good for those who like more heat)

1 can (28 oz) Italian whole plum tomatoes, hand crushed

1 cup large black pitted olives, drained and quartered

1 Tbsp capers, rinsed, drained, and coarsely chopped

1 Tbsp of Flying Olive 18+years Dark or White Balsamic Vinegar

½ tsp dried, crumbled basil or 4-6 leaves fresh basil

1 box pasta (12 or 16 oz), penne, or other short pasta (for a change, try one of the new specialty such as casarecce, in photo)

Grated Parmesan Cheese, optional

2-3 Tbsp finely chopped fresh Italian parsley

Salt and pepper to taste (For those that like more heat, our Arrabbiata di Roma Sea Salt from Salts-of-the-Earth* is perfect for this dish)


In a large skillet, heat the combination of Flying Olives Extra Virgin Oils desired. SautÄ‚© garlic for a minute until fragrant. Add the turkey sausage, breaking it up. Cook until browned. With very clean hands (and an apron!), gently squeeze the tomatoes. Add them to the skillet. Bring to a boil, cover, and reduce the heat to medium low. Let the mixture simmer for 15-20 minutes.

Start the salted water boiling.

Add the sliced olives, capers, and Flying Olive Balsamic Vinegar. Simmer for an additional 5 minutes. Cook the pasta according to package directions minus 1 minute. Drain and return to pot.

When the pasta is drained and back in the pot, add the pasta sauce. Mix until evenly coated and heated through. Add salt and pepper to taste. Top with the Parmesan and parsley, if desired.

Submitted by Barb L.

*Available in the Eastgate Store