*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Mostaccioli or Rigatoni
                         -OR other medium pasta
                         -shape, uncooked
    8       oz           Turkey sausage
    1       tb           Olive or vegetable oil
    1                    Garlic clove -- minced
    2       c            Canned plum tomatoes
                         - crushed
   12       md           Black olives
                         -- pitted and sliced
    1       pn           Crushed red pepper
                         Freshly ground pepper
    2       tb           Chopped Italian parsley
                         Grated Parmesan cheese
   Crumble the sausage into a lightly oiled skillet.
   Place over medium heat and saute, stirring often to
   break up the meat, until the sausage is cooked
   through. Drain and cool the meat.
   Heat the oil in a medium skillet over medium heat. Add
   the garlic and fry 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 pasta according to package directions. 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 Parmesan
   cheese, if desired.
   Serves 4 to 6
   Each serving provides: 350 Calories; 15.2 g Protein;
   46.9 g Carbohydrates; 11.5 g Fat; 30.3 mg Cholesterol;
   435 mg Sodium. Calories from Fat: 29%
   Copyright National Pasta Association
   (http://www.ilovepasta.org) (Reprinted with permission)
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