Pasta arrabbiata with sausage and olives
3 servings
30 minutes
Pasta arrabbiata with sausage and olives is a passionate and fiery dish of Italian cuisine, known for its spiciness. 'Arrabbiata' translates from Italian as 'angry', reflecting the heat of the sauce rich in tomatoes, garlic, and chili peppers. This version of the classic recipe includes smoked sausage and olives, giving the dish a rich, slightly salty flavor with subtle spicy notes. The perfect combination of aromatic Italian herbs, basil, and olive oil makes the pasta particularly appetizing. It is ideal for a cozy dinner with a glass of red wine or cheerful gatherings with friends when you crave something bright and unforgettable.
1
Heat olive oil in a pan.
- Olive oil: 40 ml
2
Add finely chopped garlic and red onion and sauté for about 3 minutes.
- Garlic: 2 cloves
- Sweet red onion: 1 piece
3
Add finely chopped Italian sausage (preferably cured).
- Dry-cured sausage: 150 g
4
Fry the garlic and onion together with the sausage for another 3-5 minutes.
5
Reduce the heat and add crushed tomatoes to the garlic and sausage, then sprinkle everything with Italian herbs.
- Chopped tomatoes in their own juice: 400 g
- Italian Herbs: to taste
6
Boil spaghetti in salted boiling water for 9 minutes.
- Spaghetti: 200 g
- Salt: to taste
7
Add the chopped olives to the pan.
- Pitted olives: 1 jar
8
Cook the sauce until the spaghetti is ready.
9
One minute before the sauce is ready, add basil and chili pepper to it.
- Basil: 10 g
- Chili pepper: to taste
10
Mix the cooked pasta with the sauce.