The olives, and the way their brininess infuses the sauce, are what really make this dish something more than pasta with meat sauce. You'll want to serve it with some crusty bread to get all the sauce you can.
Quick Sausage and Olive Pasta
(I don't like my pasta to be overly saucy, if you prefer more double the amount of tomato sauce in this recipe.)
4 oz dried pasta
1/2 T olive oil
1/2 lb Italian Sausage (mild or spicy, your choice)
1/2 a red onion, sliced thin
1 c tomato sauce
1 T tomato paste
1/2 - 3/4 c green olives (halved)
pinch crushed red pepper flakes
Cook the past according to the directions. When done drain and set aside.
Meanwhile, in a large skillet heat the olive oil over medium-high heat. Add the sausage and red onion. Cook until the sausage is cooked through breaking the sausage up as you go. Add in the tomato sauce, tomato paste, olives and red pepper flakes. Heat through. Taste and add salt is needed (you might not need any with the olives already adding salt). Stir in the drained pasta. Serve with grated Parmesan on top.
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