Pasta with Turkey Sausage & Olives
Serve with warm crusty bread and a green salad!

Serves 6

• 1 pound Rigatoni or other medium pasta shape, uncooked
• 8 ounces sweet Italian-style turkey sausage links (casing removed)
• 1 teaspoon 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 tablespoons chopped Italian parsley
• Grated Reduced Fat Parmesan cheese (optional)

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, 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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