Pasta with Green Olive Tapenade & Chicken Sausage

This pasta brings together the bold, savory flavor of our Green Olive Tapenade with golden, caramelized chicken sausage for a dish that feels both vibrant and satisfying. Lemon adds brightness, while Parmigiano Reggiano and fresh greens finish the plate with balance and freshness. It’s an ingredient-forward dinner that comes together easily but feels thoughtfully prepared.

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

• 16 ounces spaghetti
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ¾ cup New Canaan Farms Green Olive Tapenade
• 1 tablespoon fresh lemon juice, plus more to taste
• 1 teaspoon lemon zest
• 12 ounces fully cooked chicken sausage, sliced into rounds
• 1 cup freshly grated Parmigiano Reggiano
• 2 cups baby arugula
• ½ teaspoon red pepper flakes
• 1 cup reserved pasta water
• Sea salt and freshly ground black pepper, to taste

Serve With: A simple green salad and crusty bread

Directions

1. Bring a large pot of well-salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.

2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced chicken sausage in a single layer and cook for 4–5 minutes, turning occasionally, until heated through and lightly caramelized. Transfer to a plate.

3. In the same skillet, add the remaining olive oil if needed. Stir in the garlic and cook for about 30 seconds, just until fragrant.

4. Add the Green Olive Tapenade and cook for about 1 minute to warm and release its flavor. Reduce heat to medium and stir in the lemon juice and zest.

5. Add the cooked pasta to the skillet and toss to coat. Gradually add reserved pasta water, a little at a time, until the sauce loosens and lightly coats the pasta.

6. Return the chicken sausage to the skillet along with the red pepper flakes, tossing to combine. Remove from heat.

7. Add the grated Parmigiano Reggiano and arugula, tossing gently until the greens just begin to soften. Taste and adjust with salt, pepper, and additional lemon juice if needed. Serve warm and enjoy!