| 1 | Crumble the sausage into a lightly oiled skillet. |
| 2 | Place over medium heat and saute, stirring often to break up the meat, until the sausage is cooked through. |
| 3 | Drain and cool the meat. |
| 4 | Heat the oil in a medium skillet over medium heat. |
| 5 | Add the garlic and fry until golden brown. |
| 6 | Add the tomatoes, olives and crushed red pepper. |
| 7 | Return the sausage to the skillet and add salt and pepper to taste. |
| 8 | Reduce the heat and simmer until the sauce is thickened, about 5 minutes. |
| 9 | Prepare pasta according to package directions. |
| 10 | Before draining, reserve one cup of the pasta cooking liquid. |
| 11 | Drain the pasta and return it to the pot over low heat. |
| 12 | Add the sauce. |
| 13 | If the sauce is too thick to evenly coat the pasta, add some of the reserved pasta cooking liquid. |
| 14 | Stir in the parsley. |
| 15 | Divide the pasta among serving plates. |
| 16 | Garnish with grated parmesan cheese, if desired. |
| 17 | Serves 4 to 6 each serving provides: 350 calories; 15.2 g protein; 46.9 g carbohydrates; 11.5 g fat; 30.3 mg cholesterol; 435 mg sodium. |
| 18 | Calories from fat: 29% |
