Description
A recipe for Pasta With Olives, Sausage and Tomatoes

Ingredients

• 1 cup chopped yellow onion
  
• 1 tablespoon olive oil
  
• 3/4 pound low-fat Italian turkey or chicken sausage
  
• 2 teaspoons finely chopped garlic
  
• 1/2 to 2 teaspoons crushed red pepper, optional
  
• 1 (28-ounce) can diced tomatoes in juice
  
• 1 cup drained Lindsay Large Black Ripe Pitted Olives
  
• 1/4 cup tomato paste
  
• 1 dried bay leaf
  
• 1 teaspoon dried basil leaves
  
• 1/2 teaspoon dried rosemary
  
• 1/2 teaspoon dried oregano leaves
  
• 1 pound farfalle (butterflies), fusilli, penne or other pasta
  
• Finely shredded fresh Parmesan or Romano cheese

Preparation
Preparation time: 10 minutes | Cooking time: 25 minutes

In large saucepan, cook onion in olive oil over medium-low heat until soft, stirring occasionally. Remove sausage from casings and crumble into pan. Add garlic and crushed red pepper. Increase heat to medium-high; stir and cook until sausage is brown. Stir in tomatoes with liquid, olives, tomato paste and herbs. Bring to boil, cover, reduce heat and simmer gently 15 to 20 minutes. Cook pasta in 6 quarts boiling, salted water just until tender. Drain well. Turn pasta into serving bowl and toss with sauce. Top with cheese.

Red Wine Sauce: If desired, add 1/2 cup red wine after browning sausage. Simmer 5 minutes, then proceed with recipe as directed.

TIPS: If using regular sausage, drain off excess fat after browning. Two teaspoons Italian herb seasoning can be used instead of basil, rosemary and oregano.

Nutrition
Nutrition information per serving: 506 calories, 133 calories from fat, 15g total fat, 3g monounsaturated fat, 38mg cholesterol, 739mg sodium, 68g total carbohydrates, 5g dietary fiber, 26g protein

Serves
Makes 4 to 6 servings

Variations
no information available