• 11 ounces rigatoni, or rotini
• 13 ounces sweet Italian sausage
• 3 ounces hot Italian sausage
• 1 garlic clove
• 2 Tbs. plus 2 tsp. olive oil
• 1-1/3 cups canned Italian plum tomatoes, drained
• 8 black olives
• 1/8 tsp. red pepper flakes, crushed
• 1/8 tsp. salt and pepper
• 1 Tbs. plus 1 tsp. flat leaf parsley, chopped
• 2 ounces Parmesan cheese, grated

Cook pasta al dente in boiling , salted water; drain, reserving 1 cup pasta water. Reserve pasta warm. Remove sausages from casings. Crumble meat into lightly oiled sauté pan. Cook meat until done; drain; cool. In large frying pan, brown garlic in oil. Add tomatoes, olives, red pepper flakes, sausage, salt and pepper. Cook about 5 minutes, until tomatoes start to reduce and thicken. If sauce is too thick, thin with reserved pasta water to desired consistency. Add parsley to sauce; toss sauce with pasta until well-mixed. Garnish with parmesan cheese.

Per serving: calories 1198, fat 59.6g, 45% calories from fat, cholesterol 110mg, protein 52.8g, carbohydrates 111.0g, fiber 4.5g, sugar 7.4g, sodium 1847mg, diet points 28.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 6.8, Lean meat: 4.6, Fat: 9.0, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information