Penne with Sausage and Olives
Penne with Sausage and Olives
A no-tomato pasta of seared hot Italian sausage and black olives tossed with penne, balsamic vinegar and fresh basil.
Prep: 10 minutes · Cook: 20 minutes
What Is Penne with Sausage and Olives?
A hearty tomato-free pasta where hot Italian sausage is seared with garlic, tossed with black olives and penne, then finished with balsamic vinegar and fresh basil.
Why Make Penne with Sausage and Olives?
- Big flavour with no sauce to simmer
- Balsamic gives a sweet-sharp finish
- Olives and sausage are a natural pair
- Ready in about 30 minutes
- Hearty enough to satisfy meat lovers
Unico Products Used in This Recipe
Ingredients
- 5 hot Italian sausages (cut into 1-inch pieces)
- 200 mL pitted black olives (drained)
- 3 tbsp olive oil
- 1 clove garlic (minced)
- 1 tsp black pepper (freshly ground)
- 1 tsp dried oregano
- 1 tbsp balsamic vinegar
- 1/4 cup fresh basil (chopped, plus more to garnish)
- 450 g penne rigate (cooked)
- tomato slices (to garnish)
Instructions
- Heat the olive oil in a large skillet, add the sausage pieces and garlic, and cook until the sausage is cooked through; do not drain.
- Add the pepper, oregano and olives to the sausage mixture and stir to warm through.
- Meanwhile, cook the penne until al dente and drain.
- Add the sausage mixture to the penne and toss with the balsamic vinegar and fresh basil.
- Garnish with basil and sliced tomatoes and serve.
Cooking Tips
- Brown the sausage well — the drippings season the dish
- Don't drain the pan; that's the sauce
- Use mild sausage if you prefer less heat
- Add the balsamic off the heat to keep its brightness
- Warm the olives through rather than cooking them hard
Frequently Asked Questions About Penne with Sausage and Olives
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1. Can I use mild sausage instead of hot?
Yes — mild Italian sausage works; add a pinch of chili flakes if you want some heat back.
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2. Why is there no tomato sauce?
The sausage drippings, olive oil and balsamic make a light pan dressing instead — it's meant to be a drier toss.
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3. What olives work best?
Pitted black (ripe) olives are called for; kalamatas make a sharper variation.
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4. Can I add vegetables?
Sautéed peppers or zucchini fit naturally with the sausage.
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5. How do I store leftovers?
Refrigerate up to 3 days; reheat in a skillet with a splash of water or oil.
Cooking Guides & Tips
- Hearty Pasta: Building a Meat-and-Pasta-Sauce Dinner How to turn pasta sauce, meat and pasta into a hearty, crowd-pleasing dinner — plus ways to stretch it across the week.
- How to Cook Pasta Perfectly Every Time
- Choosing the Right Pasta Shape for Your Sauce
Penne with Sausage and Olives Made Simple
Penne with Sausage and Olives skips the tomato sauce and lets the skillet do the talking. Unico olives and balsamic vinegar give it a salty-sweet edge.