Nothing beats a meal you can whip up in under an hour from what you have in your cupboard. Admittedly, this probably ges a little beyond the cupboard for most people, but it’s a really simple list of ingredients, and what you don’t have you can easily pick up at the market.
I’m sort of obsessed with all the awesome flavors going on in this dish from Bon Appetit. First, there’s olives — and Castelvetrano have to be some of my favorites. They’re more mild than your traditional green olive, with a little sweetness to them. I pop them like candy (or the candy corn pumpkins I’ve been gorging on lately…I digress). We’ve got cherry tomatoes, a little red onion, and some spicy peperoncini, then some salty Pecorino cheese on top and fresh basil, and the delicious meatiness of the sweet Italian sausage. So. Much. Happening. And sooo delicious.
I love that the sauce for this pasta is so simple — it’s just the liquid that comes from smashing the tomatoes, a little oil and butter and the pasta cooking liquid. Because there’s so much going on here, it’s the perfect way to make sure the dish doesn’t get overwhelming and allows the flavors to stand on their own. And stand they do.
- I used fresh cherry tomatoes — make sure they burst in the pan to give it some juiciness
- Instead of spaghetti I substituted penne — or use any pasta
- Use fresh basil — store it on your counter with the stem in a glass of water
- Really seek out the Castelvetrano olives. Most high end grocery stores will have them either in an olive bar or pre-packed in the olive/cheese section.
This reheats beautifully. I can’t wait to make it again. Enjoy!
- 2 tablespoons olive oil, plus more for drizzling
- 8 ounces sweet Italian sausage, casings removed
- ½ medium red onion, finely chopped
- ¼ cup torn pitted olives, preferably Castelvetrano
- 1 14-ounce can cherry tomatoes
- 12 ounces spaghetti
- Kosher salt
- ¼ cup peperoncini, thinly sliced
- 2 ounces Pecorino or Parmesan, finely grated, divided
- 2 tablespoons unsalted butter
- ½ cup torn basil
Heat 2 Tbsp. oil in a large skillet over medium-high. Cook sausage, breaking up with a wooden spoon, until cooked through, browned, and crisp in places, 5–8 minutes. Transfer to a small bowl with a slotted spoon. Reduce heat to medium; add onion and olives to skillet. Cook, stirring often, until onion is translucent, about 5 minutes. Add tomatoes, increase heat to medium-high, and cook, mashing tomatoes lightly and stirring often, until juices are slightly thickened, about 3 minutes.
Meanwhile, cook pasta in a large pot of lightly salted boiling water, stirring occasionally, until very al dente, about 6 minutes. Drain, reserving 1 cup pasta cooking liquid.
Add pasta and ¾ cup pasta cooking liquid to sauce and cook, tossing, until pasta is al dente and sauce coats noodles. Mix in peperoncini, cooked sausage, and another ¼ cup pasta cooking liquid. Then, tossing constantly, gradually add all but ½ cup cheese, followed by butter. Once incorporated, remove from heat and mix in basil. Divide pasta among bowls. Drizzle with oil; top with remaining cheese.