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Fettuccine with Italian Sausage and Olives

Fettuccine with Italian Sausage and Olives prepared dish

This hearty fettuccine with italian sausage and olives combines savory flavors and textures for a satisfying meal. The richness of the sausage pairs beautifully with the briny olives, creating a delightful dish that is perfect for any occasion. Serve it with a sprinkle of parmesan cheese for an extra touch of flavor!

This recipe is italian style, dinner, scaled for 4 servings, with 15 min prep and 25 min cook.

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 4

Quick cooking notes

  • Core ingredients include black olives, olive oil, fresh parsley, garlic.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 cup black olives (sliced)
  • 2 tbsp olive oil
  • 0.25 cup fresh parsley (chopped)
  • 3 cloves garlic (minced)
  • 12 oz fettuccine pasta
  • 1 tsp crushed red pepper flakes
  • 1 lb italian sausage (removed from casings)
  • 1 tsp salt
  • 0.5 cup parmesan cheese (grated)
  • 0.5 tsp black pepper

Instructions

  1. Cook the fettuccine pasta according to package instructions until al dente, then drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat and add the Italian sausage, breaking it apart with a spoon as it cooks until browned.
  3. Add the minced garlic and crushed red pepper flakes to the skillet, cooking for an additional minute until fragrant.
  4. Stir in the sliced black olives and cooked fettuccine, tossing to combine all ingredients thoroughly.
  5. Season with salt and black pepper, then remove from heat and mix in the grated Parmesan cheese and chopped parsley.
  6. Serve immediately, garnished with extra Parmesan cheese if desired.

Nutrition (per serving)

  • Calories: 570
  • Protein: 26 g
  • Fat: 24 g
  • Carbohydrates: 62 g
  • Fiber: 3 g
  • Sugar: 1 g
  • Sodium: 800 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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