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Italian Sausage and Rotini

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5 from 2 votes
An Italian sausage, tomato, and olive sauce tossed with rotini pasta. Great, quick week night meal.
Cook Time 25 minutes
Total Time 35 minutes
Italian Sausage and Rotini in a serving bowl.

Italian Sausage and Rotini – a quick, simple weeknight dinner. Pasta with an Italian sausage, tomato, and black olive sauce.

Italian Sausage and Rotini in a serving bowl.

We all need quick and easy recipes for week nights, don’t we? Even if you don’t work an 8 to 5 office type job, you’re still probably busy every day right up until dinner time.

And even though I love to cook, there are days when I just don’t want to have to think very hard about getting supper on the table. I know you can relate.

When one of those really busy days rolls around, one of the easiest things to do is to put on a pot of water, boil some pasta, and add a sauce. Something quick to cook but delicious and satisfying. Like this Italian Sausage and Rotini.

This sauce is simply browned Italian sausage with tomatoes, black olives, fresh basil, and a few seasonings. Really nothing fancy, but very pleasing to sit down to after a busy day.

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How to Make Italian Sausage and Rotini

Cook the pasta as directed on the package. While the pasta is cooking, proceed with the rest of the recipe.

Note: you can use any short cut pasta you like for this. Penne works well as does rigatoni. Even elbow macaroni if that’s what you have on hand!

Browning sausage in a skillet.

Place a large skillet over medium-high heat. Add the olive oil.

Remove the casings from the sausage and tear it into about 1-inch chunks. Add it to the skillet.

Cook and stir while breaking up the sausage until almost no pink color remains. A potato masher does a great job of breaking up the sausage while it’s cooking.

Garlic added to the skillet with sausage.

Add the garlic and cook, covered, stirring occasionally until the garlic has softened.

You know, you don’t have to slice the garlic, right? Mince it or crush it…whatever. I just sliced it this time. No real reason.

Adding remaining ingredients to the sauce in the skillet.

Add the tomatoes with their juice, black olives, basil, red pepper flakes, salt, and black pepper. Reduce the heat to medium low. Cover and cook for 10-15 minutes or until the tomatoes are nicely softened.

Adding drained pasta to the sauce.

Drain the pasta and add to the meat sauce. Stir well to combine.

Serve with a sprinkling of Parmesan cheese if desired.

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Italian Sausage and Rotini in a serving bowl.

Italian Sausage and Rotini

An Italian sausage, tomato, and olive sauce tossed with rotini pasta. Great, quick week night meal.
5 from 2 votes
Print It Rate It Text It
Course: Pasta
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 583kcal
Author: Lana Stuart

Ingredients

  • 8 ounces rotini pasta or other short cut pasta
  • 1 tablespoon olive oil
  • ¾ pound Italian sausage
  • 4 large garlic cloves thinly sliced
  • 15 ounces canned diced tomatoes with juice
  • ½ cup halved ripe black olives
  • 3 tablespoons chopped fresh basil
  • Pinch red pepper flakes
  • Salt and pepper to taste
  • Parmesan cheese optional

Instructions

  • Cook the pasta as directed on the package. While the pasta is cooking, proceed with the rest of the recipe.
  • Place a large skillet over medium-high heat. Add the olive oil.
  • Remove the casings from the sausage and tear it into about 1-inch chunks. Add to the skillet. Cook and stir breaking up the sausage until almost no pink color remains.
  • Add the garlic and cook, covered, stirring occasionally until the garlic has softened.
  • Add the tomatoes with their juice, black olives, basil, red pepper, salt, and pepper.
  • Reduce heat to medium low. Cover and cook for 10-15 minutes or until the tomatoes are nicely softened.
  • Drain the pasta and add to the meat sauce. Stir well to combine.
  • Serve with a sprinkling of Parmesan cheese if desired.

Notes

Nutrition Information

Serving: 1 | Calories: 583kcal | Carbohydrates: 49g | Protein: 21g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 1040mg | Potassium: 565mg | Fiber: 4g | Sugar: 4g | Vitamin A: 270IU | Vitamin C: 13mg | Calcium: 77mg | Iron: 3mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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6 Comments

  1. This has to be by far, the finest and tastiest Rotini dish I have cooked in years. I follow the recipe to the tee and my entire family are famished as they smell this dish cooking in our home. Not one iota of this dish survives through to the next day …. read: leftovers…. fine, fine dish.

    1. I’m so glad that you and your family enjoy it, Jan! Nothing makes me happier than hearing that someone has enjoyed one of my recipes :-)

  2. Looks like one of those “wonderful for a Friday night, when it’s been a LONG, LONG week” dinners.

    Miss P

  3. Thanks! I’ll make it tonight, in fact. Pasta with sauce is one of my two “go-to” ideas for a busy night. Eggs and toast is the other.