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Strozzapreti Pasta with Lamb Sausage, Chilies & Olives

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  • Author: Sabrina Russo
  • Total Time: 30 minutes
  • Yield: 3 servings 1x


After coming across this beautiful lamb sausage at a local shop, I knew I wanted to come up with a few creative dishes to utilize it. That’s how this Strozzapreti Pasta with Lamb Sausage, Chilies & Olives came to be.


  • ½ lb strozzapreti pasta, or pasta of choice
  • 2 tbsp extra virgin olive oil, plus more for serving
  • 8 oz Italian lamb sausage, removed from casing, or ground lamb*
  • 12 cloves of garlic, minced
  • 12 fresno chilies, thinly sliced
  • ¼ cup castelvetrano olives, pitted, roughly chopped
  • ¼ cup grana padano or parmigiano reggiano cheese, freshly grated, plus more for serving
  • 1/cup parsley leaves and tender stems, roughly chopped
  • Kosher salt and fresh cracked pepper


  1. Cook pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving one cup of cooking water.
  2. Brown sausage: While the pasta cooks, heat oil in a large sauté pan over medium to medium-high heat. Add sausage, breaking up in the pan, and cook 6-8 minutes or until well-browned.
  3. Make sauce & toss pasta: Reduce heat to medium. Stir garlic into sausage and sauté for 30 seconds. Stir in chilies and olives. Toss pasta in sausage mixture. Stir in cheese with a splash of reserved pasta water, or more as needed. Sauté about 2-3 minutes, or until mixture thickens. Toss in parsley. Taste and adjust seasoning, if needed.
  4. Serve: Drizzle over finishing oil and top with more grated cheese. Enjoy.


If using ground lamb, season generously with salt and pepper while browning in pan.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Pasta
  • Method: Saute
  • Cuisine: Italian


  • Serving Size: 1/3 of pasta
  • Calories: 318
  • Sugar: 2g
  • Sodium: 384mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 15g