Title: Pasta with (turkey) sausage & olives
 Categories: Poultry, Pasta
      Yield: 4 Servings
 
      1 lb Mostaccioli or Rigatoni
           -OR other medium pasta
           -shape, uncooked
      8 oz Turkey sausage
           -(Italian-style)
      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
           Salt
           Freshly ground pepper
      2 tb Chopped Italian parsley
           Grated Parmesan cheese
           --(optional)
 
  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%