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 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. Serves 4-6.