• Spaghetti with Italian sausage, Ligurian olives and oregano (Petrina Tinslay)Source: Petrina Tinslay





Skill level

Average: 3.1 (33 votes)


  • 500 g thick Italian pork sausages
  • 2 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • ½ tsp dried chilli flakes
  • ½ tsp fennel seeds
  • ½ cup (125 ml) red wine
  • 3 cups (750 ml) tomato passata (or use store-bought)
  • 2 tbsp oregano leaves, finely chopped, plus extra leaves to serve
  • ½ cup Ligurian olives or other small, black olives
  • 400 g spaghetti
  • crumbled parmesan, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Squeeze the sausage meat from casings and break up any lumps. Set aside.

Heat oil in a large frypan over medium heat and cook onion and garlic, stirring, for 5 minutes or until soft and golden.

Increase the heat to medium-high and add the sausage meat. Cook, stirring, for 8–10 minutes until the meat is cooked through. Add the chilli flakes and fennel seeds, then cook for a further 1 minute or until fragrant. 

Pour over the wine and allow to bubble until almost evaporated, then add the passata, oregano and olives. Season, then reduce heat to low and simmer for 15 minutes or until sauce has thickened. Meanwhile, cook spaghetti in a pan of boiling, salted water according to packet instructions until al dente. Drain.

To serve, divide spaghetti among 4 serving plates and top with the sauce.

Garnish with parmesan and extra oregano.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.