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Chicken Sausage and Rosemary Spaghetti

Chicken Sausage and Rosemary Spaghetti

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Servings 4


  • ½ T extra virgin olive oil
  • 1 12 oz pkg cooked chicken Italian sweet sausage (such as Adelis brand), sliced in 1/2-inch slices
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 T fresh rosemary leaves chopped
  • 3 medium tomatoes seeded and roughly chopped
  • ½ c dry white wine
  • kosher salt
  • fresh cracked pepper
  • ½ lb 8 oz spaghetti
  • extra olive oil for drizzling


  • In a pot of heavily salted water, cook the spaghetti to al dente according to package directions.
  • Meanwhile in a large saute pan, brown the sausage in the 1/2 T olive oil over high heat. Add the onion, garlic, and a pinch of salt, and saute until the onion is translucent. Deglaze the pan with the wine, and cook until liquid is reduced by half. Remove from the heat. Add the tomatoes and rosemary and toss to warm the tomatoes. Season with salt and pepper to taste. Toss with cooked spaghetti. Serve with a little olive oil drizzled over. Yield: 4 servings.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

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