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Pasta With Spicy Sausages, Tomatoes, Rosemary and Olives

The warm, nutty flavor of whole-wheat pasta is robust enough to stand up to intense, complicated sauces.
Yield: 2
Cook Time: 30 minutes
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1/2 pound hot Italian sausage, casings removed
  • 1 large sprig fresh rosemary
  • 1 fat garlic clove, finely chopped
  • 1 1/2 pounds ripe plum tomatoes, trimmed and diced
  • 1/4 cup green pitted olives, slivered
  • Salt to taste
  • 1/2 pound whole-wheat pasta, like penne
Directions
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.

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