This fettuccine with Italian sausage and olives is a one-pan weeknight dinner that brings big, briny flavor without a long ingredient list. The spicy sausage renders its fat into a simple pan sauce, while the olives add a salty, tangy contrast that cuts through the richness. It’s a satisfying, restaurant-style pasta you can have on the table in about 30 minutes.
Ingredients
- 12 oz (340 g) dried fettuccine
- 1 lb (450 g) Italian sausage (mild or hot), casings removed
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 cup (240 ml) dry white wine (or chicken broth)
- 1 can (14.5 oz / 411 g) diced tomatoes, with their juices
- 1 cup (150 g) pitted Kalamata olives, halved
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/2 cup (50 g) grated Parmesan cheese, plus more for serving
- 1/4 cup (10 g) fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente, usually 8–10 minutes. Before draining, reserve 1 cup (240 ml) of pasta water. Drain the pasta and set aside.
- While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, about 5–7 minutes. Transfer the sausage to a plate, leaving the rendered fat in the pan.
- Reduce heat to medium. Add the onion and cook, stirring occasionally, until soft and translucent, about 4 minutes. Add the garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
- Pour in the wine (or broth) and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce by half, about 2 minutes.
- Add the diced tomatoes and their juices. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Return the sausage to the pan, add the olives, and stir to combine. Simmer for another 2 minutes to heat through. Taste and season with salt and pepper (remember the olives and sausage are salty).
- Add the drained fettuccine to the sauce, along with the Parmesan and half the parsley. Toss everything together, adding splashes of reserved pasta water as needed to loosen the sauce and help it coat the noodles.
- Serve immediately, topped with the remaining parsley and extra Parmesan.
Tips
- Use the pasta water: The starchy water is key to making the sauce cling to the fettuccine. Add it a little at a time until the sauce is silky, not watery.
- Don’t skip browning the sausage: Those browned bits on the bottom of the pan are flavor. Deglaze with the wine to lift them into the sauce.
- Adjust the olives: Kalamata are classic, but Castelvetrano or green olives work too. If you use olives packed in brine, give them a quick rinse to reduce saltiness.
- Make it ahead: The sauce (without pasta) can be made up to 2 days ahead. Reheat gently and toss with freshly cooked pasta.
Serving Suggestions
Serve this fettuccine as a main course with a simple green salad dressed in lemon vinaigrette and a slice of crusty bread to soak up the sauce. It also pairs well with sautéed spinach or roasted broccoli. A glass of the same dry white wine you used in the sauce is a natural match.
Variations
- Swap the pasta: Use linguine, penne, or rigatoni. Adjust cooking time accordingly.
- Add vegetables: Sauté 1 cup of sliced mushrooms with the onion, or stir in a handful of baby spinach at the end until wilted.
- Make it creamy: Stir in 1/2 cup (120 ml) heavy cream along with the tomatoes for a richer, pink sauce.
- Try a different protein: Ground turkey or chicken sausage can replace Italian sausage; add 1 tsp of fennel seeds to mimic the flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce as it sits; add a splash of water or broth when reheating. Reheat in a skillet over medium-low heat, stirring frequently, until hot throughout—about 5–7 minutes. You can also microwave individual portions in 30-second bursts, stirring between each. Freezing is not recommended for the pasta (it becomes mushy), but the sauce alone freezes well for up to 2 months.
Frequently Asked Questions
Can I use Italian sausage links instead of ground? Yes, remove the casings and crumble the meat as it cooks. Or slice the links into rounds and brown them whole—just adjust the cooking time to ensure they’re cooked through.
What if I don’t have white wine? Substitute with chicken broth or even water. Add a squeeze of lemon juice at the end to mimic the acidity of the wine.
Can I make this dairy-free? Absolutely. Omit the Parmesan or use a dairy-free alternative, and skip the cream variation. The dish will still be flavorful.
How do I prevent the pasta from sticking together? Toss the drained fettuccine with a little olive oil if you’re not adding it to the sauce immediately. But the best method is to combine it with the sauce right away.
Is this dish spicy? It depends on the sausage. Mild Italian sausage is not spicy; hot adds a kick. You can also add red pepper flakes to control the heat.
Can I use canned whole tomatoes instead of diced? Yes, crush them with your hands or a spoon before adding. The sauce will be slightly chunkier but just as good.