Cook Street School of Fine Cooking offers an accelerated Professional Food & Wine Career Program, recreational cooking and wine classes for students of all skill and experience levels.
Pasta with Turkey Sausage & Olives
1 pound Rigatoni
or other medium pasta shape, uncooked
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 saute 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 reduced fat Parmesan cheese and chopped fresh basil, if desired.
Per Serving: 381 Calories; 7g Fat (15.5% calories from fat); 1g Saturated Fat; 17g Protein; 63g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 540mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
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