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Pasta with Sausage & Olives
Recipe Courtesy North Dakota Wheat Commission

1 pound whole wheat rigatoni, uncooked
8 oz. Italian-style turkey sausage
1 tablespoon olive or vegetable oil
1 clove garlic, minced
2 cups canned Italian plum tomatoes, crushed
12 medium black olives, pitted and sliced
Pinch of crushed red pepper
Salt and freshly ground pepper to taste
2 tablespoons chopped Italian parsley
Grated Parmesan chees (optional)

Crumble the sausage into a lightly oiled 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.

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.



Nutritional Information