Rigatoni with Sausage and Olives

1 lb. rigatoni

4 oz. Sweet Italian Sausage

4 oz. Hot Italian Sausage

1 garlic clove, peeled

4 tbsp. olive oil

2 cups canned Italian tomatoes, drained

12 medium black ripe olives

pinch red pepper flakes,

crushed salt and pepper to taste

2 tbsp. Italian flat-leaf parsley, chopped

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 saut

Charlie Edmiston