My Recipe Box

Pasta with Sausage, Olives, Sun-Dried Tomatoes & Cream


Serves six to eight.

  • 2 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium clove garlic, finely chopped
  • 1-1/4 lb. hot Italian sausage, casings removed
  • 1/2 cup dry white wine (can be the same wine as for the mussels, above)
  • 1 cup pitted Kalamata olives, coarsely chopped
  • 1 cup (about 6 oz.) oil-packed sun-dried tomato halves, drained and coarsely chopped
  • 1 cup heavy cream
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup grated Parmigiano-Reggiano
  • 1 lb. dried farfalle or fusilli
  • Kosher salt and freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the sausage and cook, breaking it into bite-size pieces with a spoon, until just cooked through, 6 to 8 minutes. Spoon off the fat if it's excessive. Add the wine, increase the heat to medium high, and cook, scraping up any browned bits in the pan, until most of the wine is evaporated, 3 to 5 minutes. Stir in the olives and sun-dried tomatoes and cook for 2 minutes.

Add the cream, increase the heat to high, bring to a boil, and cook, stirring occasionally, until the cream thickens slightly, 2 to 5 minutes. Stir in 2 Tbs. of the parsley and 2 Tbs. of the Parmigiano. Keep the sauce warm over low heat.

Cook the pasta in the boiling water until al dente. Reserve 1/4 cup of the cooking water and then drain the pasta. Return the pasta to its pot, add the sauce and the reserved cooking water, and set the pot over high heat. Gently toss the pasta for 30 to 60 seconds and season to taste with salt and pepper. Divide among warm bowls and sprinkle with the remaining 2 Tbs. Parmigiano and 2 Tbs. parsley.

nutrition information (per serving):
Size : based on eight servings, Calories (kcal): 570, Fat (kcal): 33, Fat Calories (g): 290, Saturated Fat (g): 12, Protein (g): 16, Monounsaturated Fat (g): 15, Carbohydrates (mg): 52, Polyunsaturated Fat (mg): 3, Sodium (g): 1190, Cholesterol (g): 60, Fiber (g): 3,

Photo: Scott Phillips

very good ,been making this since years .everybody love it

It is so good....I make it for company and/or as a family meal everyone loves!

I've made several times as is. It's rich, but wonderful for a special meal. Everyone, even my picky younger kid (after picking out any "objectionable" ingredients), loves it!

My family said this dish is absolutely in the top 10 meals I've served. Thanks a lot!

I made this when it first came out and have made it several times since then. Great recipe that everyone enjoys! Changed from cream to half-and-half and used sun-dried tomatoes in a bag not oil to cut down on fat content (lack of cream makes it a little thinner but just as good). Also used fresh sausage in pattie form to save on prep time of removing casings. Pitting the olives takes the most time so be forewarned. Try to find them already pitted (I haven't had much luck finding good ones like this). I've also used a mixture of hot and sweet sausage together to switch up the taste.

I've made this recipe as-is when the issue first came out and it was a winner. I recently made it for a party and had to more than double it--more like 2.5X. To make things easier on myself, I made the sauce the day ahead, up to adding the cream. Day of the party, I reheated the sauce, added cream (I added more than called for) and proceeded with the recipe as written. Got tons of compliments and many guests asked for the recipe. Thank you, Joanne!

Quick and easy. This is a great meal for a casual dinner.

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