“Before serving, every thing must be properly well done. It’s delicious!”

INGREDIENTS

1 pound Rigatoni or other medium pasta shape, uncooked
8 ounces sweet Italian-style turkey sausage links (casing removed)
1 tsp.  olive oil
1 clove garlic, minced
2 cups canned Italian plum tomatoes, crushed
12 medium black olives, pitted and sliced
  Pinch crushed red pepper
  Salt and freshly ground pepper, to taste
2 tbsp.  chopped Italian parsley
  Grated reduced fat Parmesan cheese (optional) For garnish
  Chopped fresh basil if desired for garnish

DIRECTIONS 

• Crumble the sausage into a lightly oil sprayed skillet.
• Place over medium heat and sauté, stirring often to break up the meat, until the sausage is cooked through. Drain and cool the meat.
• Heat the oil in a medium nonstick skillet over medium heat.
• Add the garlic and sauté until golden brown.
• Add the tomatoes, olives and crushed red pepper.
• Return the sausage to the skillet and add salt and pepper to taste.
• Reduce the heat and simmer until the sauce is thickened, about 5 minutes.
• Prepare the pasta according to package directions.
• Just before draining, reserve one cup of the pasta cooking liquid.
• Drain the pasta and return it to the pot over low heat.
• Add the sauce.
• If the sauce is too thick to evenly coat the pasta, add some of the reserved pasta cooking liquid.
• Stir in the parsley.
• Divide the pasta among serving plates.
• Garnish with grated reduced fat Parmesan cheese and chopped fresh basil, if desired.