• Prep Time: 10 minutes
  • Cooking Time: 15 minutes
  • Serves: 6

Spaghetti with Italian Sausage and Olives

  • Recipe Submitted by on

 Ingredients List

  • 4 anchovy fillets, drained, chopped, plus 1 tablespoon oil from can
  • 1 pound raw Italian Sausage or Chorizo, casing removed
  • 3 garlic cloves, chopped
  • 1 28-ounce can crushed tomatoes with added puree
  • 1 cup pitted green olives, halved
  • 1/4 cup drained capers
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  • 12 ounces spaghetti or fettuccine


Heat oil from anchovy fillets in heavy large deep skillet over medium-high heat. Add sausage and break apart with spoon. Cook until beginning to brown and crisp, stirring sausage often, about 7-10 minutes. Add anchovy fillets and garlic; stir 1 minute. Add crushed tomatoes, pitted green olives, drained capers, smoked paprika, and dried oregano. Simmer tomato sauce 5 minutes to blend flavors. Season sauce to taste with salt and pepper (taste it first! anchovies, olives, AND capers can make this dish very salty to begin with. We didn’t add a speck of additional salt to it).

Meanwhile, cook spaghetti in boiling salted water until just tender but still firm to bite. Drain pasta; divide among plates. Top with sauce. Garnish with Parmesan cheese, if desired.

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