Sweet, salty, bright – this pasta has it all. It’s also terrifically flexible, so feel free to use whatever type of olives or herbs you have on hand.
Serves 4 to 6 / Takes 30 minutes
1 (12 ounce) package The New Food Collective™ Sweet or Hot Italian Sausages, cut into rounds
1 pound cherry or grape tomatoes
4 tablespoons olive oil
½ teaspoon crushed red pepper flakes, or to taste
Kosher salt and freshly ground black pepper
12 ounces ruffled pasta, such as radiatore, fusilli or farfalle
½ cup oil-cured black olives, pitted and torn
¼ cup chopped fresh mint leaves
Fresh ricotta, for serving
Preheat the oven to 425°F. Toss the sausage and cherry tomatoes with the olive oil, crushed red pepper flakes, ½ teaspoon salt and ¼ teaspoon black pepper on a large baking sheet. Roast until the sausage is cooked through, 15 to 18 minutes. Remove from the oven. Scrape the mixture, including all the juices, into a large bowl. Cover to keep warm.
Meanwhile, cook the pasta in large pot of boiling well-salted water until tender. Drain well, reserving 1 cup pasta cooking water. Add the pasta to the sausage mixture along with the olives and toss gently to combine, adding some of the reserved pasta water if needed. Scatter the mint over top.
Serve at once, with dollops of fresh ricotta.